Stable dry powders and emulsions containing probiotics

ABSTRACT

Compositions and methods for mucosal delivery of agents are provided. The emulsion compositions are intended for administration to a mucosal surface, such as oral, gastrointestinal and nasal mucosa. The emulsion compositions provided contain one or more mucoadhesive proteins and an agent to be delivered. Methods for delivery of agents using the compositions provided herein are also provided.

RELATED APPLICATIONS

This application is a continuation of International PCT Application No.PCT/US17/51923, filed on Sep. 15, 2017, to inventor Philip J. Bromleyand to applicant Virun Inc., entitled “STABLE DRY POWDERS AND EMULSIONSCONTAINING PROBIOTICS,” which claims priority to U.S. provisionalapplication Ser. No. 62/475,803, filed Mar. 23, 2017, entitled “STABLEDRY POWDERS AND EMULSIONS CONTAINING PROBIOTICS,” to Philip J. Bromleyand applicant Virun, Inc. Benefit of priority also is claimed to U.S.provisional application Ser. No. 62/475,803, filed Mar. 23, 2017,entitled “STABLE DRY POWDERS AND EMULSIONS CONTAINING PROBIOTICS,” toinventor Philip J. Bromley, and applicant Virun, Inc. The subject matterof each of these applications is incorporated by reference in theirentirety.

FIELD

Provided are shelf-stable emulsions and powders that contain probiotics.

BACKGROUND

The use of probiotics for human and animal health is increasing, as isthe demand for products that provide effective amounts of probiotics.Probiotics, not only must be safe, they must be provided in a sufficientamount to be effective and in a form that is a live microorganism thatcan colonize its targeted locus. Generally, such concentration is atleast 10⁶ viable cells (colony forming unit, CFU) per gram of theproduct. It is challenging to produce products in which the probioticshave a reasonably long shelf life, and particularly in a form that doesnot require refrigeration. Generally probiotics are provided in capsulesor yogurts, which are refrigerated. There is a need to develop productsthat provide high concentrations of probiotics in a viable form that areeffective when administered. It is an object herein to do so.

SUMMARY

Shelf-stable multi-serving powders and emulsions that containmucoadhesive proteins and probiotics are provided. The emulsions furthercontain a suitable ingestible or consumable oil and an ingestible orconsumable polar protic solvent. Additional ingredients includesurfactants (other than a polyalkylene glycol- or PEG-derivative ofvitamin E), such as a sucrose fatty acid ester (SFAE) surfactant, abinder, such as a dextrin or maltodextrin, and a stabilizer, such as acarbonate, such KHCO, or a bicarbonate and/or ascorbic acid, and,optionally, emulsifiers, optional preservatives that do not affect theviability of the probiotic microorganism, co-solvents and other suchingredients. The emulsions and powders optionally include flavoring torender them palatable. The pH of the emulsions can be adjusted asappropriate, such as with a citric acid or other ingestible acid, andtypically is about neutral or slightly basic, such as between about 6and about 8 to 8.5, particularly, about or at 7 to 8, at roomtemperature, or equivalent conditions.

The emulsions are prepared so that the mucoadhesive protein, such aslactoferrin, interacts or associates with the surface proteins on theprobiotic microorganism, such as bacteria, so that the probiotic ismicroencapsulated or associated through surface proteins on the surfaceof the microorganism with the mucoadhesive protein, such as lactoferrin,via physical and/or chemical interactions. This is achieved by preparingemulsions with the appropriate stoichiometric ratios of mucoadhesiveprotein to probiotic (roughly 1:5 to 5:1, 1:4 to 4:1, 1:3 to 3:1, 1:2 to2:1 and 1:1 and ranges in between) and a sufficient concentration ofprobiotic, such as at least 3%, generally at least 4%, by weight, of theemulsion.

The emulsion compositions contain about or at 1-10% probiotic and 2-10%Lactoferrin, so that the total of both is about 10%, or in the range of10% to 15%, and contain no less than 2% mucoadhesive protein, such aslactoferrin. In contrast, prior art compositions that containlactoferrin and probiotics, such as infant formulas, do not produce themby having the probiotic and lactoferrin interact, and, in general, theamount of lactoferrin is much lower, typically 0.2% at most.

The emulsions are stable oil in polar protic solvent or polar proticsolvent in oil, and are prepared by dissolving the components of thecomposition in the oil and/or polar protic solvent, other than water,phases and mixing the two phases under constant temperature and pressureto form emulsions, which are then spray-dried to produce the powders.They can be prepared by any suitable method for making emulsions.

Also provided are powders. The powders are prepared by spray drying theemulsions, which contain the lactoferrin and probiotics. The powders areproduced by spray drying the emulsions, which removes any solvent thatcan evaporate. The powders contain the same ingredients as theemulsions, but without the polar protic solvent, thereby containing theprobiotic with the encapsulating mucoadhesive protein bound thereto, andthe other ingredients, including dry forms of one or more of the binder,surfactant, stabilizer, oil, and emulsifier and flavorings. In contrastto prior art powders in which powdered forms of lactoferrin andprobiotic are mixed, in the powders provided herein, the mucoadhesiveprotein, such as the lactoferrin, interacts via a chemical or physicalinteraction. The mucoadhesive protein interacts or associates withsurface proteins on the probiotic microorganism. The mucoadhesiveprotein interacts or associates with surface proteins on the probioticmicroorganism to encapsulate the probiotic microorganism whereby thestability of the microorganism increases. The powders and emulsions donot require refrigeration and have shelf-life that is as long as a yearor more. The instantly claimed emulsions and spray dried powdersproduced therefrom are shelf stable at room temperature for up to 3months, 6 months, or a year or more. Combining the mucoadhesive protein,such as lactoferrin, with probiotics as described herein so that themucoadhesive protein, such as lactoferrin, interacts or associates withthe probiotic not only increases shelf life of the probiotic, butresults in increased colonization and increased probiotic growth uponingestion.

Methods of making the compositions also are provided. The emulsions canbe prepared as described in copending applications International PCTapplication publication WO 2016/044813 and U.S. application Ser. No.14/866,717, which is published as U.S. Publication No. 2016/0081927, orany suitable methods, whereby the mucoadhesive protein, such aslactoferrin, and the probiotic are associated via interactions, whichcan be physical and/or chemical, between the lactoferrin and theproteins on the surface of the probiotic bacteria. Such bonds typicallyare physical or chemical bonds. The mucoadhesive protein, such aslactoferrin, when prepared as an emulsion with the probiotic such thatthe total amount of probiotic and mucoadhesive protein, is about 5%-20%,by weight of the emulsion composition, where the amount of probiotic isat least about 2%, such as 3%-8%, by weight of the composition. Theamount of probiotic can be between about or at 3%-8%, such as 4% to 5%,up to about 20%, and the mucoadhesive protein is the same, such that thetotal of the two is 5%-20%, such as 10%, by weight of the composition.It is important to have this stoichiometry of probiotic and mucoadhesiveprotein, such as lactoferrin, so that the lactoferrin can encapsulateall or a sufficient amount of the probiotic to render the probioticshelf stable at room temperature for extended periods of time, includingmore than 6 months, 12 months, 18 months, and typically at least 12months.

The compositions provided herein are prepared by mixing an oil phasewith a polar phase at a mixing speed that does not degrade anddisintegrate any of the active ingredients of the composition. Themixing speed can range from about 100 RPM up to about 60,000 RPM. Thetemperature, pressure, and pH conditions during the mixing step aremaintained so that all the components in the oil and polar proticsolvent, other than water, phase are dissolved and the activeingredients are not degraded in any way. A suitable temperature duringthe mixing step can be determined empirically for a particularcombination of ingredients in the composition. Typically, thetemperature is maintained at about 100-120° F., in some embodiments atabout 115° F. The pressure during the mixing is maintained at about 25PSI (pounds per square inch). The pH during the mixing step is afunction of the particular mucoadhesive protein and the agent to bedelivered in the composition. Typically the pH is basic or neutral.

The emulsions provided herein are spray dried to produce powders.Provided are methods for spray drying the compositions. Hence providedare compositions containing a mucoadhesive protein, such as any listedherein, including a transferrin, such as a lactoferrin, and theprobiotic. Because the mucoadhesive proteins are thermally sensitive andcan denature at 60° C., it is difficult to spray dry the compositionsusing a conventional heated spray dryer as these proteins precipitateand clog in the nozzle, and also denature the protein. Compositionscontaining mucoadhesive proteins, such lactoferrin, typically arefreeze-dried as a spray dried powder in order to pasteurize and preserveits bioactivity functions. Provided herein is an alternative method,which allows the composition containing the mucoadhesive protein, suchas lactoferrin, to be heated in a spray dryer without impairing itsbiological activity. The methods herein permit pasteurization of thecompositions and spray drying at high temperature, while maintainingsolubility and biological activity of the compositions and components,such as probiotics, of the compositions. By processing the probiotic andthe mucoadhesive protein in the oil phase, the resulting emulsion isless susceptible to degradation and can be spray-dried withoutinactivating the probiotic component.

In accord with the methods, the mucoadhesive protein, such aslactoferrin, is introduced into the oil phase of an emulsion, such asany described herein. The oil ingredients, encapsulate or interact withthe temperature sensitive mucoadhesive protein, such as lactoferrin, andact to protect, such as, as a protective layer or medium, thatwithstands the heat during preparation of the emulsion phase and alsoduring the spray drying process. This is advantageous for formulatingthe probiotics.

For example, in an exemplary embodiment, the mucoadhesive protein, suchas lactoferrin, is dissolved in the oil phase at or about 40° C. (35°C.−45° C.). For probiotic formulations, the probiotic is processed withthe mucoadhesive protein, such as lactoferrin. The preparation of theemulsion of the oil and the polar protic solvent phase is performed ator about at 50° C. to 55° C. to produce the emulsion. The emulsion iscooled down to at or about 25° C. to 35° C., such as to about or at 30°C. The emulsion then is spray dried using a conventional heated spraydryer (i.e., a Model: CIT-LSD-H1500) at inlet temperature of 155° C. to165° C. such as 160° C. or in some embodiments at a temperature of 270°C. to 290° C. such as 280° C. to produce a powder. In accord with suchmethods, no precipitate forms, so that the nozzle does not clog.

DETAILED DESCRIPTION

Outline

-   -   A. Definitions    -   B. Compositions        -   1. Mucoadhesive proteins        -   2. Probiotic microorganisms        -   4. Surface Active Agents        -   5. Polymers        -   6. Cosolvents        -   7. Binders        -   8. Other additives    -   C. Exemplary Compositions and their preparation        -   1. Preparation of the emulsions            -   a. Formulating the emulsions            -   b. Exemplary ingredients and typical concentration                ranges                -   i. Surfactants                -   ii. Sucrose fatty acid ester surfactants                -   iii. Production of sucrose esters                -   iv. Stabilizers                -    (a) Bicarbonates and carbonates                -    (b) Edible or ingestible acids                -    (c) Antioxidants                -   v. Polar solvents                -   vi. Binders                -   vii. Co-surfactants (emulsifiers)                -   viii. Emulsion stabilizers (co-emulsifiers)                -   ix. pH adjusters        -   2. Powder compositions containing probiotics and a            mucoadhesive proteins            -   a. Formulating the powder compositions            -   b. Ingredients and concentration ranges    -   D. Exemplary methods for preparing the emulsions        -   1. Equipment employed in the methods            -   a. Scales            -   b. Purifiers            -   c. Vessels            -   d. Mixers            -   e. Heating/cooling apparatuses            -   f. Transfer devices            -   g. Evaluation equipment        -   2. General methods for producing the compositions            -   a. Oil phase ingredients            -   b. Oil phase production            -   c. Polar phase ingredients            -   d. Polar phase production            -   e. Combining phases            -   f. Cooling            -   g. Spray drying            -   h. Filtration, additions, evaluation and packaging            -   i. Cleaning the equipment    -   E. Methods of use    -   F. Articles of manufacture    -   G. Examples

A. DEFINITIONS

Unless defined otherwise, all technical and scientific terms used hereinhave the same meaning as is commonly understood by one of skill in theart to which the invention(s) belong. All patents, patent applications,published applications and publications, GenBank sequences, websites andother published materials referred to throughout the entire disclosureherein, unless noted otherwise, are incorporated by reference in theirentirety. In the event that there are a plurality of definitions forterms herein, those in this section prevail. Where reference is made toa URL or other such identifier or address, it is understood that suchidentifiers can change and particular information on the internet cancome and go, but equivalent information can be found by searching theinternet. Reference thereto evidences the availability and publicdissemination of such information.

As used herein, “probiotics” are live microorganisms that confer healthbenefits when consumed. Probiotics include among other species ofmicroorganisms, bacteria of the Bifidobacterium and Lactobacillusgenera. Probiotics are consumed because they have a beneficial effect onanimal and/or human health, such as in the human gastrointestinal (GI)and vaginal tracts. The bacterial genera that are probiotics includelactobacilli and bifidobacteria, and other beneficial bacterial species,such as Streptococcus thermophilis.

As used herein, “mucoadhesive proteins” refer to any natural orsynthetic proteins, polypeptides or fragments thereof that possess themucoadhesive property. Non-limiting examples of mucoadhesive proteinsinclude mucin proteins and transferrins. In certain embodiments, theprotein for use in the compositions and methods provided herein islactoferrin. In certain embodiments, the mucoadhesive protein present ina composition provided herein is in an amount sufficient to confer amucoadhesive property to the composition.

As used herein, “mucoadhesive property” refers to a property whereby anatural or synthetic substance, such as a protein, when applied to amucosal epithelium adheres to or penetrates a subject's mucous membranefor a period of time sufficient to quantitatively deliver a compositionprovided herein to the subject. The composition can anchor in and/orpenetrate into a mucosal surface. Adhesion of mucoadhesive proteins to amucous membrane occurs generally, although not necessarily orexclusively, via secondary chemical bonds, such as hydrogen bonding andvan der Waal forces (see, e.g., Tabor et al. (1977) J. Colloid InterfaceSci. 58:213 and Good (1977) J. Colloid Interface Sci. 59:398-419).Parameters, such as mechanical binding to mucous membrane per se or thedegree of biological effect of an agent delivered can be used as ameasurement parameter to detect and quantitate mucoadhesion.

As used herein, mucoadhesive compositions contain mucoadhesive proteins.Their mucoadhesive (or penetrative) properties can be assessed bycomparison to a control composition that does not contain themucoadhesive protein(s) added to the composition. At similarviscosities, the emulsion prepared with a mucoadhesive protein orprotein binds to a mucosal surface more strongly (i.e., more is bound orpenetrates or is delivered) compared to a control emulsion without themucoadhesive protein or protein(s). Such increase in delivery or bindingor penetration is at least about 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%,90% or 100% or greater mucosal binding than a control emulsion.

As used herein, “shelf life” refers to the time during which theprobiotic in the emulsion or powder retains at least 90% of the originalconcentration of live probiotic microorganism when stored at roomtemperature. Reference to the concentration of probiotic is colonyforming units/unit volume or unit mass. Colony forming units refer tothe amount of actual microorganisms that, for example, can colonize thegut. It does not refer to spores, which can germinate, but whichgenerally do not have probiotic activity because they cannot populatethe gut or other body cavity. The emulsions and powders provided hereinhave longer shelf lives than prior powders and compositions that containmixtures of mucoadhesive protein and probiotics, where they are notproduced so that the mucoadhesive protein encapsulates or partiallyencapsulates the probiotic as described and provided herein.

As used herein, “room temperature” is about 20 to 25 degrees Celsiuswith an average of 23° C.

As used herein, “organoleptic properties” refer to sensory attributes ofa food or beverage. Those of skill in the art understand such propertiesand they can be quantitated if needed. Organoleptic properties include,but are not limited to, taste, odor and/or appearance. Desirableorganoleptic properties include those organoleptic properties that makea food or beverage composition desirable for consumption by an averagehuman subject, such as a desirable odor, taste and/or appearance, or thelack of an undesirable odor, taste and/or appearance. Undesirableorganoleptic properties include the presence of, for example, anundesirable taste, odor or appearance attribute, such as the presence ofan “off-taste” or “off-odor,” for example a fishy, grassy, metal oriron, sharp or tingling taste or odor, or the presence of an undesirableappearance attribute, such as separation or precipitation. In oneexample, the provided beverage compositions retain the same or about thesame taste, odor and/or appearance as the same beverage composition thatdoes not contain the one or more probiotics and/or mucoadhesive, i.e.,lactoferrin, that is, the provided beverage compositions retainorganoleptic properties desirable for consumption by an average humansubject. Desirable and undesirable organoleptic properties can bemeasured by a variety of methods known to those skilled in the art,including, for example, organoleptic evaluation methods by whichundesirable properties are detectable by sight, taste and/or smell andchemical tests, as well as by chemical analytical methods.

As used herein, a “solvent” is an ingredient that can be used todissolve another ingredient. Solvents include polar and non-polarsolvents. Non-polar solvents include oils and other non-polaringredients that dissolve non-polar compounds. Typically, the non-polarsolvent is an oil that is included in the concentrates or liquiddilution compositions provided herein in addition to the non-polarcompound. The non-polar solvent typically is not the non-polar compounditself, i.e., is distinct from the non-polar compound. More than onenon-polar solvent can be used. Certain compounds, for example, flaxseedoil and safflower oil, can be non-polar solvents and non-polar activeingredients. Typically, the non-polar solvent contains one or more oils,typically oils other than the non-polar active ingredient or oil(s) notcontained in the active ingredient. Exemplary non-polar solventsinclude, but are not limited to, oils (in addition to the non-polaractive ingredient), for example, vitamin E oil, flaxseed oil, CLA,borage oil, rice bran oil, D-limonene, canola oil, corn oil, MCT (mediumchain triglycerides) oil and oat oil. Other oils also can be used.

As used herein, MCT oil is comprised of primarily caprylic and capricfatty acids, and is a light-yellow, odorless, translucent liquid at roomtemperature. MCT oil occurs naturally in coconut oil and other foods.

As used herein, “polar solvent” refers to a solvent that is readilymiscible with water and other polar solvents. Polar solvents arewell-known and can be assessed by measuring any parameter known to thoseof skill in the art, including dielectric constant, polarity index anddipole moment (see, e.g., Przybitek (1980) “High Purity Solvent Guide,”Burdick and Jackson Laboratories, Inc.). For example, polar solventsgenerally have high dielectric constants, such as greater than or about15, generally have high polarity indices, typically greater than orabout 3, and generally large dipole moments, for example, greater thanor about 1.4 Debye. Polar solvents include polar protic solvents andpolar aprotic solvents.

As used herein, a “polar protic solvent” is a solvent containing ahydrogen atom attached to an electronegative atom, such that thehydrogen has a proton-like character and/or the bond between thehydrogen and electronegative atom is polarized. Exemplary polar proticsolvents include, but are not limited to, water, alcohols, includingmonohydric, dihydric and trihydric alcohols, including, but not limitedto, methanol, ethanol, glycerin and propylene glycol.

As used herein, glycerin is interchangeable with glycerine and glycerol(IUPAC name propane-1,2,3-triol) and has the formula:HO—CH₂CH(OH)CH₂—OH.

As used herein, cluster dextrin (also called highly branched cyclicdextrin) is a type of dextrin that is produced from amylopectin viacyclization reaction of a branching enzyme (BE,1,4-α-D-glucan:1,4-α-D-glucan 6-α-D-(1,4-α-D-glucano)-transferase, EC 2.4.1.18).

As used herein, “biologically compatible substance” refers to asubstance that, when administered to a subject, such as a human, doesnot produce undesired or toxic effects.

As used herein, “an agent” is any substance that can be delivered viacompositions provided herein to a mucosal surface of a subject.Generally for purposes herein, the agent is one that is susceptible todegradation in the presence of water or is unstable in the presence ofwater or moisture.

As used herein, “a biologically active agent,” “a biological agent,” or“an agent” is any substance which when introduced into the body causes adesired biological response, such as altering body function at thecellular, tissue or organ level and/or altering cosmetic appearance.Such substance can be any synthetic or natural element or compound,protein, cell, or tissue including a pharmaceutical, drug, therapeutic,nutritional supplement, herb, hormone, or the like, or any combinationsthereof. The terms also encompass pharmaceutically acceptable,pharmacologically active derivatives of those active agents specificallymentioned herein, including, but not limited to, salts, esters, amides,prodrugs, active metabolites, isomers, fragments and analogs. When theterms “biologically active agent,” “biological agent” and “agent” areused, then, or when an active agent is specifically identified, it isintended to include the active agent per se as well as pharmaceuticallyacceptable, pharmacologically active salts, esters, amides, prodrugs,active metabolites, isomers, fragments and analogs.

As used herein, a “subject” is defined as an animal, including a mammal,typically a human.

As used herein, “quantitative delivery” refers to delivery of asubstantial portion of the amount administered, and is typically,greater than 50%, 60%, 70%, 80%, 85%, 90%, 91%, 92%, 93%, 94%, 95%, 96%,97%, 98%, or 99%.

As used herein, “therapeutically effective amount” refers to an amountof the active agent for a desired therapeutic, prophylactic, or otherbiological effect or response when a composition is administered to asubject in a single dosage form. The particular amount of active agentin a dosage will vary widely according to conditions such as the natureof the active agent, the nature of the condition being treated, the ageand size of the subject.

As used herein, an “emulsion” is a colloidal dispersion of twoimmiscible liquids, such as oil and water, in the form of droplets. Theemulsions are generally stabilized by an interfacial film of surfaceactive agents or surfactant molecules, such as polysorbate-80 and thestability of an emulsion can be determined by well-known routinemethods.

As used herein, surfactants (or “surface-active agents”) are chemical ornaturally occurring entities which, when dissolved in an aqueoussolution, reduce the surface tension of the solution or the interfacialtension between the aqueous phase and the oil phase, to form a stableoil in polar protic solvent, other than water, or polar protic solvent,other than water, in oil emulsion. The surfactant molecules areamphiphilic and contain hydrophilic head groups and hydrophobic tails.The surfactant molecules form various macro-molecular structures in anemulsion, such as micelles, inverse micelles, lipid bilayers (liposomes)and cubosomes. The exact macromolecular structure which is formeddepends on the relative sizes of the hydrophilic and hydrophobic regionsof the surface active molecules.

As used herein, “mucoadhesive protein associated with a probiotic” meansthe mucoadhesive protein is associated with the probiotic bacterium viachemical or physical interaction, such as hydrogen bond or van derWaal's forces, particularly with a surface protein or proteins. Themucoadhesive protein, such as lactoferrin, when mixed with a probioticin an emulsion can encapsulate partially or completely the probioticmicroorganism, such as bacteria, to protect it from degradation, therebyimproving shelf-life of the probiotic in an emulsion or a powderproduced by drying, such as spray drying, the emulsion. The probiotic isa live bacterium, not a spore thereof, that can colonize the gut andintestinal tract or other body cavity substantially as well as theprobiotic that has not been stored.

As used herein, “viscosity” refers to a physical property of fluids thatdetermines the internal resistance to shear forces and is expressed incentipoise (cp).

As used herein, “medium chain” represents a hydrocarbon chain of C₈ toC₁₂ and short chain is a hydrocarbon chain of less than C₈ and longchain means a hydrocarbon chain of more than C₁₂. The polar proticsolvent, other than water, phase in the emulsion can be water, aqueoussolutions, alcohols and alcohol solutions.

As used herein, the stability of a composition provided herein refers tothe length of time at a given temperature that greater than 10%, 20%,30%, 40%, 50%, 60%, 70%, 80%, 85%, 90%, 91%, 92%, 93%, 94%, 95%, 96%,97%, 98% or 99% of the initial amount of the agent to be delivered,e.g., a probiotic, is present in the composition. Thus, for example, acomposition that is stable for 30 days at 25° C. would have greater than10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 85%, 90% 91%, 92%, 93%, 94%,95%, 96%, 97%, 98% or 99% of the initial amount of active ingredientpresent in the composition at 30 days following storage at 25° C.

As used herein, pharmaceutically acceptable solvates and hydrates arecomplexes of a compound with one or more polar protic solvent molecules,in certain embodiments 1 to about 100, in other embodiments 1 to about10, in further embodiments one to about 2, 3 or 4, solvent molecules.

As used herein, “treatment” means any manner in which one or more of thesymptoms of a condition, disorder or disease are ameliorated orotherwise beneficially altered. Treatment also encompasses anypharmaceutical use of the compositions herein, such as use for treatingdiabetes.

As used herein, amelioration of the symptoms of a particular disorder byadministration of a particular pharmaceutical composition refers to anylessening, whether permanent or temporary, lasting or transient that canbe attributed to or associated with administration of the composition.

As used herein, a “composition” refers to a mixture of two or moreingredients.

As used herein, “co-surfactant” is used to refer to a surfactant that isused in the provided compositions in combination with the primarysurfactant, for example, sucrose fatty acid esters described herein, forexample, to improve the emulsification of the provided compositionsand/or compounds, for example, to emulsify the ingredients. In oneexample, the provided compositions can contain at least one surfactantand at least one co-surfactant. Typically, the co-surfactant representsa lower percent, by weight (w/w), of the provided compositions, comparedto the surfactant. Thus, the provided compositions typically have alower concentration of the co-surfactant(s) than of the surfactant.

As used herein, “HLB” refers to a value that is used to index anddescribe a surfactant according to its relativehydrophobicity/hydrophilicity, relative to other surfactants. Asurfactant's HLB value is an indication of the molecular balance of thehydrophobic and hydrophilic portions of the surfactant, which is anamphipathic molecule. Each surfactant and mixture of surfactants (and/orco-surfactants) has an HLB value that is a numerical representation ofthe relative weight percent of hydrophobic and hydrophilic portions ofthe surfactant molecule(s). HLB values are derived from a semi-empiricalformula. The relative weight percentages of the hydrophobic andhydrophilic groups are indicative of surfactant properties, includingthe molecular structure, for example, the types of aggregates thesurfactants form and the solubility of the surfactant (see, for example,Griffin (1949) J. Soc. Cos. Chem. 1:311). Surfactant HLB values rangefrom 1-45, while the range for non-ionic surfactants typically is from1-20. The more lipophilic a surfactant is, the lower its HLB value.Conversely, the more hydrophilic a surfactant is, the higher its HLBvalue.

As used herein, “polymer” also includes combinations or mixtures of morethan one polymer wherein such combination or mixture exists in single ormultiphase blends.

As used herein, “unit-dose forms” refers to physically discrete unitssuitable for human and animal subjects and packaged individually as isknown in the art.

B. COMPOSITIONS

Provided herein are emulsions and powders that contain mucoadhesiveprotein, such as lactoferrin, probiotics and oils and polar solvents.The compositions provided herein do not contain any polyalkylenederivatives of vitamin E, such as a PEG-derivative of vitamin E,including any of tocopheryl polyethylene glycol succinate (TPGS),tocopheryl polyethylene glycol sebacate, tocopheryl polyethylene glycoldodecanodioate, tocopheryl polyethylene glycol suberate, tocopherylpolyethylene glycol azelaate, tocopheryl polyethylene glycolcitraconate, tocopheryl polyethylene glycol methylcitraconate,tocopheryl polyethylene glycol itaconate, tocopheryl polyethylene glycolmaleate, tocopheryl polyethylene glycol glutarate, tocopherylpolyethylene glycol glutaconate, tocopheryl polyethylene glycolfumarate, tocopheryl polyethylene glycol phthalate, tocotrienolpolyethylene glycol succinate, tocotrienol polyethylene glycol sebacate,tocotrienol polyethylene glycol dodecanodioate, tocotrienol polyethyleneglycol suberate, tocotrienol polyethylene glycol azelaate, tocotrienolpolyethylene glycol citraconate, tocotrienol polyethylene glycolmethylcitraconate, tocotrienol polyethylene glycol itaconate,tocotrienol polyethylene glycol maleate, tocotrienol polyethylene glycolglutarate, tocotrienol polyethylene glycol glutaconate, tocotrienolpolyethylene glycol fumarate and tocotrienol polyethylene glycolphthalate.

Probiotics are among the ingredients. The probiotics are formulated inthe oil phase of the emulsions with the mucoadhesive protein, such aslactoferrin, so that the mucoadhesive protein, such as lactoferrin,interacts with proteins on the surface of the microorganism toencapsulate (partially or completely, but sufficiently, to increaseshelf life at room temperature (about 20° C.)) of the emulsions andpowders. The powders are produced by spray-drying the emulsions. Thefollowing discussion describes the components of the emulsions; thepowders result from spray drying the emulsions. Hence the amounts andratios of ingredients are different in the powders and emulsions,depending upon how much protic polar solvent and other components thatevaporate when spray dried.

1. Mucoadhesive Proteins

The compositions contain one or more mucoadhesive proteins. Themucoadhesive proteins for use in the compositions and methods providedherein include any protein that imparts a mucoadhesive property to thecomposition whereby the composition, adheres, via physical or chemicalinteractions to the surface of the probiotic microorganism. Interactionof a mucoadhesive protein to a cell, such as a microorganism, occursprimarily via secondary chemical bonds, such as hydrogen bonding and vander Waal forces.

Any mucoadhesive protein that is biologically compatible can beemployed. Mucoadhesive proteins for use herein include, but are notlimited to, natural or synthetic proteins, polypeptides or fragmentsthereof that possess the mucoadhesive property. Mucoadhesive proteinscan be screened for their ability to be used as mucoadhesivescompositions provided herein according to the methodology described inSmart et al., 1982 J. Pharm. Pharmacol. 34:70P and Smart et al., 1984 J.Pharm. Pharmacol. 36:295. The methodology involves estimating values ofadhesive strength between the mucoadhesive protein and the mucousmembrane.

In certain embodiments, the mucoadhesive proteins are selected from afamily of mucin proteins and transferrins. In certain embodiments, themucoadhesive protein is from the transferrin family and is selected frombovine lactoferrin, human lactoferrin, lactoferrin binding proteins,recombinant human lactoferrin, lactoferricin, lactoferricin b,transferrin binding proteins, bovine transferrin, ovotransferrin,neutrophil granules, apo-lactoferrin and lanthanide-lactoferrin. Incertain embodiments, the mucoadhesive proteins are selected from amonglactoferrin, lactoferrin binding proteins, recombinant lactoferrin,lactoferricin, lactoferricin b, transferrin binding proteins,transferrin, ovotransferrin, neutrophil granules, apo-lactoferrin,immunoglobulin, albumin and lanthanide-lactoferrin. In certainembodiments, the mucoadhesive protein is selected from albumin,immunoglobulin and lactoferrin.

In certain embodiments, the mucoadhesive protein for use in thecompositions and methods provided herein is lactoferrin. In certainembodiments, the compositions contain one, two or three mucoadhesiveproteins. In certain embodiments, the compositions contain onemucoadhesive protein. In certain embodiments, the mucoadhesive proteinin the compositions provided herein is present in an amount sufficientto confer a mucoadhesive property to the composition.

The mucoadhesive proteins can associate with the microorganism via achemical or physical interaction. The amount of mucoadhesive protein inthe emulsions is typically about 1% to 10%, by weight, and in the powderis higher, typically about 2% to 20% by weight. In the powders, thetotal amount of probiotic and mucoadhesive protein, such as lactoferrin,is about 20% to 35% by weight, with a minimum of at least about 5%probiotic, and at least about 5% mucoadhesive protein.

Typically, the mucoadhesive protein is present at a concentration ofabout 5% up to about 25%, by weight, such that the total amount ofmucoadhesive protein, such as lactoferrin, and probiotic is up to or isabout 20%-35%, particularly about or at 25% or 30%, by weight, of thepowder composition. To achieve the increased stability and enhancedshelf life, these relatively high amounts of mucoadhesive protein, suchas lactoferrin, and probiotic and stoichiometry thereof is important.

2. Probiotic Microorganisms

The mucoadhesive protein, such as lactoferrin, reduces degradation ofprobiotics in the compositions. The probiotic and mucoadhesive protein,such as lactoferrin, are processed in the oil phase. Probiotics includebacterial strains that improve health or digestion, such as bycolonizing the digestive tract to improve digestive flora. Suchprobiotics are well known and include, for example, those sold under thetrademark FloraFIT® probiotics by Dupont™Danisco®, and include strainsof genera of Bifidobacteria and Lactobacillus. Any such probiotic ormixture thereof, known to the skilled artisan, can be included in thewater-free emulsion formulations and powders provided herein. Generally,the amount of probiotic in the composition will vary from at least about5% or 5% up to about 25%-35%, by weight of the composition.

The compositions can be formulated for multiple dosage administration orsingle dosage administration. They can be provided in suitablecontainers. The emulsions can be provided in syringes for ease ofdelivery. Generally, the amount of probiotic in the composition willvary from at least about 5% or 5% up to about 25%, by weight of thepowder composition, so that the total of probiotic and mucoadhesiveprotein, such as lactoferrin, is about 25%-35%, 25%-30%, or around or at25%, by weight of the powder composition. This stoichiometry helpsensure that the stability of probiotic by virtue of interaction with themucoadhesive protein is exploited.

The compositions can contain other agents, such as other supplements andtherapeutics. The additional agent is selected, for example, fromanticonvulsants, analgesics, antiparkinsons, anti-inflammatories,calcium antagonists, anesthetics, antimicrobials, antimalarials,antiparasitics, antihypertensives, antihistamines, antipyretics,alpha-adrenergic agonists, alpha-blockers, biocides, bactericides,bronchial dilators, beta-adrenergic blocking drugs, contraceptives,cardiovascular drugs, calcium channel inhibitors, depressants,diagnostics, diuretics, electrolytes, enzymes, hypnotics, hormones,hypoglycemics, hyperglycemics, muscle contractants, muscle relaxants,neoplastics, glycoproteins, nucleoproteins, lipoproteins, non denaturedwhey protein, ophthalmics, psychic energizers, sedatives, steroids,sympathomimetics, parasympathomimetics, tranquilizers, urinary tractdrugs, vaccines, vaginal drugs, vitamins, minerals, nonsteroidalanti-inflammatory drugs, angiotensin converting enzymes,polynucleotides, polypeptides, polysaccharides, and nutritionalsupplements including herbal supplements. See, U.S. Pat. Nos. 8,252,323;7,906,140 and 8,414,914, which describe agents for inclusion in suchcompositions.

Probiotics, including species of Lactobacilli and Bifidobacteria, can beisolated from traditional fermented products, such as fermented foods;non-fermented foods, such as fresh fruits and vegetables, grains,honeycombs or honey, animal milk; the intestine and/or digestive tractof animals and/or humans; feces; the breast milk of human subjects orother animals; and other food and non-food sources. Probiotics arecommercially available from various sources (see, e.g., the Examples).

The genera and species of bacteria, yeast and mold are consideredprobiotics include, but are not limited to: Lactobacillus,Streptococcus, Leuconostoc, Streptococcus, Leuconostoc, Pediococcus,Propionibacterium, Enterococcus, Bifidobacterium, Bacillus,Saccharomyces cerevisiae, Candida pintoloesii, Aspergillus niger andAspergillus oryza. Other exemplary species include, but are not limitedto, Bifidobacterium adolescentis, Bifidobacterium angulatum,Bifidobacterium animalis, Bifidobacterium asteroides, Bifidobacteriumbifidum, Bifidobacterium boum, Bifidobacterium breve, Bifidobacteriumcatenulaturn, Bifidobacterium choerinurn, Bifidobacterium coryneforme,Bifidobacterium cuniculi, Bifidobacterium dentium, Bifidobacteriumgallicum, Bifidobacterium gallinarum, Bifidobacterium indicum,Bifidobacterium infantis, Bifidobacterium longum, Bifidobacterium longumDJO10A, Bifidobacterium longum NCC2705, Bifidobacterium magnum,Bifidobacterium merycicum, Bifidobacterium minimum, Bifidobacteriumpseudocatenulatum, Bifidobacterium pseudolongum, Bifidobacteriumpseudolongum subsp. globosum, Bifidobacterium pullorum, Bifidobacteriumruminantium, Bifidobacterium saeculare, Bifidobacterium scardovii,Bifidobacterium subtile, Bifidobacterium suis, Bifidobacteriumthermacidophilum, Bifidobacterium thermacidophilum subsp. suis,Bifidobacterium thermophilum, Bifidobacterium urinalis, Lactobacillusacetotolerans, Lactobacillus acidipiscis, Lactobacillus acidophilus,Lactobacillus agilis, Lactobacillus algidus, Lactobacillus alimentarius,Lactobacillus amylolyticus, Lactobacillus amylophilus, Lactobacillusamylovorus, Lactobacillus animalis, Lactobacillus arizonensis,Lactobacillus aviarius, Lactobacillus bifermentans, Lactobacillusbrevis, Lactobacillus buchneri, Lactobacillus casei, Lactobacilluscellobiosus, Lactobacillus coleohominis, Lactobacillus collinoides,Lactobacillus coryniformis, Lactobacillus coryniformis subsp.coryniformis, Lactobacillus coryniformis subsp. torquens, Lactobacilluscrispatus, Lactobacillus curvatus, Lactobacillus cypricasei,Lactobacillus delbrueckii, Lactobacillus delbrueckii subsp. bulgaricus,Lactobacillus delbrueckii subsp. delbrueckii, Lactobacillus delbrueckiisubsp. lactis, Lactobacillus durianis, Lactobacillus equi, Lactobacillusfarciminis, Lactobacillus ferintoshensis, Lactobacillus fermentum,Lactobacillus fornicalis, Lactobacillus fructivorans, Lactobacillusfrumenti, Lactobacillus fuchuensis, Lactobacillus gallinarum,Lactobacillus gasseri, Lactobacillus graminis, Lactobacillus hamsteri,Lactobacillus helveticus, Lactobacillus helveticus subsp. jugurti,Lactobacillus heterohiochii, Lactobacillus hilgardii, Lactobacillushomohiochii, Lactobacillus intestinalis, Lactobacillus japonicus,Lactobacillus jensenii, Lactobacillus johnsonii, Lactobacillus kefir,Lactobacillus kefiri, Lactobacillus kefiranofaciens, Lactobacilluskefirgranum, Lactobacillus kimchii, Lactobacillus kunkeei, Lactobacillusleichmannii, Lactobacillus letivazi, Lactobacillus lindneri,Lactobacillus malefermentans, Lactobacillus mall, Lactobacillusmaltaromicus, Lactobacillus manihotivorans, Lactobacillus mindensis,Lactobacillus mucosae, Lactobacillus murinus, Lactobacillus nagelii,Lactobacillus oris, Lactobacillus panis, Lactobacillus pantheris,Lactobacillus parabuchneri, Lactobacillus paracasei, Lactobacillusparacasei subsp. paracasei, Lactobacillus paracasei subsp. tolerans,Lactobacillus parakefiri, Lactobacillus paralimentarius, Lactobacillusparaplantarum, Lactobacillus pentosus, Lactobacillus perolens,Lactobacillus plantarum, Lactobacillus pontis, Lactobacillus psiffaci,Lactobacillus reuteri, Lactobacillus rhamnosus, Lactobacillus ruminis,Lactobacillus sakei, Lactobacillus sakei L45, Lactobacillus salivarius,Lactobacillus salivarius subsp. salicinius, Lactobacillus salivariussubsp. salivarius, Lactobacillus sanfranciscensis, Lactobacillussharpeae, Lactobacillus sp. NGRI 0001, Lactobacillus suebicus,Lactobacillus thermotolerans, Lactobacillus vaccinostercus,Lactobacillus vaginalis, Lactobacillus vermiforme, Lactobacillusversmoldensis, Lactobacillus zeae, Lactococcus garvieae, LactococcusIactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp.hordniae, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp.lactis bv. diacetylactis, Lactococcus piscium, Lactococcus plantarum,Lactococcus raffinolactis, Leuconostoc argentinum, Leuconostoc carnosum,Leuconostoc citreum, Leuconostoc fallax, Leuconostoc ficulneum,Leuconostoc fructosum, Leuconostoc gasicomitatum, Leuconostoc gelidum,Leuconostoc inhae, Leuconostoc kimchii, Leuconostoc lactis, Leuconostocmesenteroides, Leuconostoc mesenteroides subsp. cremoris, Leuconostocmesenteroides subsp. dextranicum, Leuconostoc mesenteroides subsp.mesenteroides, Leuconostoc mesenteroides subsp. mesenteroides ATCC 8293,Leuconostoc pseudomesenteroides, Propionibacterium acidipropionici,Propionibacterium acnes, Propionibacterium australiense,Propionibacterium avidum, Propionibacterium cyclohexanicum,Propionibacterium freudenreichii, Propionibacterium freudenreichiisubsp. freudenreichii, Propionibacterium freudenreichii subsp.shermanii, Propionibacterium granulosum, Propionibacterium jensenii,Propionibacterium lymphophilum, Propionibacterium microaerophilum,Propionibacterium propionicum, Propionibacterium. thoenii, Saccharomycesdelbrueckii, Saccharomyces cerevisiae, Saccharomyces unisporus,Saccharomyces globosus, Saccharomyces carlsbergensis, Kluyveromycesfragilis, Kluyveromyces bulgaricus, Kluyveromyces lactis, Torula holmii,Candida tenuis, R2C2, INIX, ES1 and K2. Other exemplary species include,but are not limited to, Lactobacillus acidophilus, Lactobacillus brevis,Lactobacillus bulgaricus, Lactobacillus buchneri, Lactobacillus casei,Lactobacillus curvatus, Lactobacillus fermenturn, Lactobacillusjohnsonii, Lactobacillus mesenteroides, Lactobacillus murinus,Lactobacillus paracasei, Lactobacillus pentosus, Lactobacillusplantarum, Lactobacillus rapi, Lactobacillus rhamnosus, Lactobacillussalivarius, Lactobacillus rhamnosus GG, Lactobacillus kunkeei,Lactobacillus sakei, Bifidobacterium bifidum, Bifidobacterium infantis,Bifidobacterium lactis, Bifidobacterium longum, Streptococcusthermophilis, Enterococcus faecalis, Enterococcus facecium, Enterococcusthailandensis, Bacillus lichenformis, Bacillus cereus var. toyoi,Bacillus clausii, Bacillus coagulans, Bacillus laterosporus, Bacilluspumilus, Bacillus racemilacticus, Pediococcus pentosaceus, Pediococcusacidilactici, Pediococcus lolii, Propionibacterium freudenreichii,Aerococcus viridans, Leuconostoc cremoris, Leuconostoc fallax,Leuconostoc mesenteroides, Staphylococcus arlettae, and Weissellacibaria.

Exemplary of beneficial effects of probiotics include, for example, thefollowing. The lactobacillus species are gram-positive lactic acidbacteria that absorb lactose and other monosaccharides in the intestinaltract to produce lactic acid, which has the beneficial effect oflowering the pH of the organs making the environment of the organshostile for the growth of harmful bacterial. The Bifidobacterium speciesare the first species of microorganisms to colonize the sterile colon ofa newborn baby that is nursed by its mother. Bifidobacteria use themechanism of crowding to digest the nutrients that otherwise harmfulbacteria would use for reproduction. (see, e.g., U.S. Pat. No.9,549,984). L. acidophilus also produces anti-microbial substances(i.e., natural antibiotics) acidolin, acidolphilin, lactocidin, andbacteriocin, which increase the immune system's resistance againstfungus, such as Candida albican, and the harmful bacterial speciesEscherichia coli, Staphylococcus aureus, Listeria monocytogenes, andsalmonella.

L. bulgaricus enhances the digestibility of proteins and milk products,aids in the production of natural antibiotics, and has been used totreat gastrointestinal disorders such as enterocolitis. L. casei hasprotective activity against pathogenic listeria bacteria. L. fermentumprevents human immunodeficiency virus (“HIV”) from infecting immunecells in infants (From Reuters Health, May 25, 2004, author Karla Gale,available at URL: pronutrition.org/archive/200406/msg00002.php).

L. plantarum helps produce lactolin, a natural antibiotic, andsynthesizes L-lysine; L. salivarius is a facultative bacterium (i.e., abacterial species that survives and grows in both anaerobic and aerobicenvironments) that is most abundant in the mouth and gums. L. salivariushas several advantages as a probiotic: it has the ability to break downundigested protein and disengage the toxins produced by proteinputrefactions; it is useful to prevent and fight Helicobacter pylori,which is known to be a cause of ulcers; and because its populationdoubles every 20 minutes, smaller amounts of the probiotic can beadministered.

L. rhamnosus exhibits stability over a broad range of temperatures andpH levels; it relieves hypersensitivity reactions and intestinalinflammation in individuals with eczema and food allergies. B. animalisis a probiotic bacterium that plays a role in intestinal mucosaldefense. B. animalis has two subspecies: B. animalis subsp. Animalis andB. animalis subsp. Lactis, both of which prior to 2004 were referred toas B. animalis and B. animalis subsp. Lactis. (see Masco et al., Int'l JSyst Evol Biol 54:1137-1143 (2004)). Because B. animalis subsp. Animalisonly grows in anaerobic environments and is incapable of growth in milkcultures, it is not useful as a probiotic. By contrast, B. animalissubsp. Lactis, which is a lactic acid bacterium characterized by itshigh oxygen resistance and production of considerable amounts offormate, grows well in milk cultures and thus, is a useful probiotic. B.animalis subsp. Lactis is added to infant formulas to ensure thatnewborn babies not being nursed have sufficient colonization ofbifidobacteria and is the only bifidobacterium species that is found inyogurt cultures.

B. bifidum inhibits the growth of the harmful bacterial speciessalmonella, listeria, shigella, E. coli, and Clostridium perfringens byconsuming their nutrients, such as for example, ferrous ions, which manyharmful bacterial species require for growth. B. bifidum alsosynthesizes some vitamins and aids in the absorption of minerals such ascalcium, magnesium, and zinc. B. infantis is the first probiotic tocolonize the sterile digestive tract of an infant that is nursed by itsmother. For infants that are formula fed, this probiotic may beadministered in supplemental form in order to ensure that the newbornhas the proper intestinal flora. B. longum biovar longum (referred to asB. longum) has been found to be able to eliminate nitrates from theintestinal tract. S. thermophilis generates lactase activity,facilitating the digestion of lactose in milk. E. faecalis and E.faecium are both lactic acid bacteria that have inhibitory effectsagainst enteropathogens such as E. coli, salmonellae, shigellae andclostridia.

Infant formulae, however, whether powdered or liquid, differ from thepowders and emulsions provided herein, in that because of the relativelyhigh concentrations of the probiotic and mucoadhesive protein, such aslactoferrin, and the stoichiometry (i.e., 1:5 to 5:1, including 1:2 to2:1, 1:3 to 3:1, 1:4 to 4:1) the mucoadhesive protein interacts withsurface proteins on the probiotic, increasing its stability in a formthat can colonize the gastrointestinal tract, vaginal track, and otherbody cavities to which it is administered. In the infant formulae andother commercial formulations, the amounts of lactoferrin and/orprobiotic are far lower so that the encapsulation or interaction doesnot occur or is not sufficient to exploit the advantageous interaction.

3. Oils

The oils for use in the compositions include any oil obtained from anatural or synthetic source that is suitable for consumption by asubject. Oils suitable for administration to subjects, including humans,are known. Any such oil can be used. The oil can be of vegetable oranimal origin. The oil phase also can be synthetic or semisynthetic oilsthat are nontoxic to a subject. Exemplary of oils for use hereininclude, but are not limited to mono-, di- and triglycerides, fattyacids, such as oleic, linoleic, palmitic, stearic, conjugated formsthereof and their esters, ethers and esters of propylene glycol andother polyols. The oil phase in the emulsion provided herein can containany nontoxic oil, biocompatible oil, which includes, but is not limitedto mono-, di- and triglycerides, fatty acids and their esters, ethersand esters of propylene glycol or other polyols. The fatty acids andesters (used as such or where they form part of a glyceride) can beshort chain, medium chain or long chain. Exemplary oils include, but arenot limited to, vitamin E oil, flaxseed oil, CLA, borage oil, rice branoil, d-limonene, canola oil, corn oil, MCT oil, and oat oil. Other oilsalso can be used.

In certain embodiments, the oils are short, medium or long chaintriglycerides. In certain embodiments, the oils are medium chaintriglycerides (MCTs). In certain embodiments, the MCT is tricaprylictriglyceride ester (also known as Neobee® M5). Exemplary sources foroils contemplated herein include, but are not limited to All Spice,Almond, Anise, Apple, Apricot, Avocado, Basil, Bayberry, Benzoin,Bergamot, Borage Seed, Cajeput, Calendula, Canola, Carnation, Carrotseed, Cassia bark, Castor, Cayenne, Cedarwood, Chamomile, Cinnamon,Citronella, Conjugated Linolenic Acid, Clary sage, Clove bud, Coconut,Cod Liver, Corn, Cranberry, Cypress, Evening Primrose, Eucalyptus,Evergreen, Fir, Fish 18:12, Flax Seed, Frangipani, Frankincense,Freesia, Gardenia, Ginger, Grape Seed, Grapefruit, Heather, Honeysuckle,Hyacinth, Jasmine, Jojoba, Juniper berry, Lavender, Lecithin, Lemon,Lemon balm, Lemon, verbena, Lemongrass, Lilac, Lily of the valley, Lime,Magnolia, MCT, Menthol, Mulberry, Musk, Myrrh Oat, Olive, Orange,Oregano, Palm, Patchouli, Peach, Pennyroyal, Peppermint, Petitgrain,Pine, Pumpkin Seed, Rice Bran, Rose, Rosemary, Rosewood, Safflower,Sage, Salmon, Sandalwood, Sesame, Shark Liver, Soy Bean, Spearmint,Squalene, Strawberry, Sunflower, Tangerine, Tea tree, Thuja (Cedarleaf), Thyme, Tuna, Vanilla, Vitamin E, Wheat Germ, Wintergreen andYlang ylang. In certain embodiments, the oil phase contains oat oil andtri caprylic triglyceride ester (also known as Neobee® M5).

The oil is present in an amount sufficient to dissolve the oil solubleingredients in the composition. The amount generally is a function ofthe locus of administration, the agent to be administered and other suchparameters and can be empirically determined. For example, in someembodiments, the oil is present at a concentration of about 1%, 2%, 3%,4%, 5%, 10%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%,80%, 85%, 90%, 95% or more by weight. Thus, in certain embodiments, theoil is present at about 3, 4, or 5% by weight up to about 90% by weightof the total weight of the composition. In other embodiments, the oil ispresent at a concentration of about 3, 4, or 5% by weight up to about85% by weight of the total weight of the composition. In otherembodiments, the oil is present at a concentration of about 5% by weightup to about 70% by weight of the total weight of the composition. Inother embodiments, the oil is present at a concentration of about 5% byweight up to about 50% by weight of the total weight of the composition.In other embodiments, the oil is present at a concentration of about 5%by weight up to about 45% by weight of the total weight of thecomposition. In other embodiments, the oil is present at a concentrationof about 5% by weight up to about 40% by weight of the total weight ofthe composition. In other embodiments, the oil is present at aconcentration of about 5% by weight up to about 35% by weight of thetotal weight of the composition. In other embodiments, the oil ispresent at a concentration of about 5% by weight up to about 30% byweight of the total weight of the composition. In other embodiments, theoil is present at a concentration of about 5% by weight up to about 20%by weight of the total weight of the composition. In other embodiments,the oil is present at a concentration of about 45% by weight of thetotal weight of the composition. In other embodiments, the oil ispresent at a concentration of about 40% by weight of the total weight ofthe composition. In other embodiments, the oil is present at aconcentration of about 35% by weight of the total weight of thecomposition. In other embodiments, the oil is present at a concentrationof about 30% by weight of the total weight of the composition. In otherembodiments, the oil is present at a concentration of about 20% byweight of the total weight of the composition. In other embodiments, theoil is present at a concentration of about 10% by weight of the totalweight of the composition. In other embodiments, the oil is present at aconcentration of about 7% by weight of the total weight of thecomposition. In other embodiments, the oil is present at a concentrationof about 5% by weight of the total weight of the composition.

4. Surface Active Agents

The compositions provided herein can contain one or more surface activeagents that are added in an amount sufficient to form a stable emulsionor facilitate such formation. The appropriate amount of surface activeagent is a function of the agent for delivery and other componentspresent in the emulsion, since some agents can have self-emulsifyingproperties and other agents and components affect surface tension. Thesurface active agents do not include vitamin E derivatives, such aspolyalkylene-derivatives of vitamin E, including PEG-derivative ofvitamin E.

The surface active agents for use herein are substances which, whendissolved in an aqueous solution, reduce the surface tension of thesolution or the interfacial tension between the aqueous phase and theoil phase, to form a stable oil in polar protic solvent, other thanwater, or polar protic solvent, other than water, in oil emulsion. Thesurfactant molecules are amphiphilic and contain hydrophilic head groupsand hydrophobic tails. The surfactant molecules form variousmacro-molecular structures in an emulsion, such as micelles, inversemicelles, lipid bilayers (liposomes) and cubosomes. The exactmacromolecular structure which is formed depends on the relative sizesof the hydrophilic and hydrophobic regions of the surface activemolecule. In certain embodiments, the surface active agent is selectedfrom sodium lauryl sulfate; sorbitan laureate, sorbitan palmitate,sorbitan stearate (available under the trade name Span® 20, 40, 60etc.); polysorbates such as polyoxyethylene (20) sorbitan monolaurate,polyoxyethylene (20) sorbitan monopalmitate, polyoxyethylene (20)sorbitan monostearate (available under the trade name TWEENS® 20, 40, 60etc.); benzalkonium chloride, mixed chain phospholipids, cationiclipids, oligolipids, phospholipids, carnitines, sphingosines,sphingomyelins, ceramides, glycolipids, lipoproteins, apoproteins,amphiphilic proteins, amphiphilic peptides, amphiphilic syntheticpolymers, and combinations thereof. Other exemplary surface activeagents for use herein include, but are not limited to:

i) Natural lipids, i.e. Cholesterol, Sphingosine and Derivatives,Gangliosides, Sphingosine derivatives (Soy Bean), Phytosphingosine andderivatives (Yeast), Choline (Phosphatidylcholine), Ethanolamine(Phosphatidylethanolamine), Glycerol (Phosphatidyl-DL-glycerol),Inositol (Phosphatidylinositol), Serine (Phosphatidylserine (SodiumSalt)), Cardiolipin, Phosphatidic Acid, Egg Derived, Lyso (Mono Acyl)Derivatives (Lysophosphatides), Hydrogenated Phospholipids, Lipid TissueExtracts,

ii) Synthetic lipids, i.e. Asymmetric Fatty Acid, Symmetric FattyAcid-Saturated Series, Symmetric Fatty Acid-Unsaturated Series, AcylCoenzyme A (Acetoyl Coenzyme A, Butanoyl Coenzyme A, Crotanoyl CoenzymeA, Hexanoyl Coenzyme A, Octanoyl Coenzyme A, Decanoyl Coenzyme A,Lauroyl Coenzyme A, Myristoyl Coenzyme A, Palmitoyl Coenzyme A, StearoylCoenzyme A, Oleoyl Coenzyme A, Arachidoyl Coenzyme A, ArachidonoylCoenzyme A, Behenoyl Coenzyme A, Tricosanoyl Coenzyme A, LignoceroylCoenzyme A, Nervonoyl Coenzyme A, Hexacosanoyl Coenzyme A,

iii) Sphingolipids, i.e. D-erythro (C-18) Derivatives (Sphingosine, suchas: D-erythro Sphingosine (synthetic), Sphingosine-1-Phosphate, N,NDimethylsphingosine, N,N,N-Trimethylsphingosine,Sphingosylphosphorylcholine, Sphingomyelin and GlycosylatedSphingosine), Ceramide Derivatives (Ceramides, D-erythroCeramide-1-Phosphate, Glycosulated Ceramides), Sphinganine(Dihydrosphingosine) (Sphinganine-1-Phosphate, Sphinganine (C20),D-erythro Sphinganine, N-Acyl-Sphinganine C2, N-Acyl-Sphinganine C8,N-acyl-Sphinganine C16, N-Acyl-Sphinganine C18, N-Acyl-Sphinganine C24,N-Acyl-Sphinganine C24:1), Glycosylated (C18) Sphingosine andPhospholipid Derivatives (Glycosylated-Sphingosine) (Sphingosine, βD-Glucosyl, Sphingosine, β D-Galactosyl, Sphingosine,β D-Lactosyl),Glycosylated-Ceramide (D-Glucosyl-β1-1′ Ceramide (C8),D-Galactosyl-β1-1′ Ceramide (C8), D-Lactosyl-β1-1′ Ceramide (C8),D-Glucosyl-β1-1′ Ceramide (C12), D-Galactosyl-β1-1′ Ceramide (C12),D-Lactosyl-β1-1′ Ceramide (C12)), Glycosylated-Phosphatidylethanolamine(1,2-Dioleoyl-sn-Glycero-3-Phosphoethanolamine-N-Lactose), D-erythro(C17) Derivatives (D-erythro Sphingosine, D-erythroSphingosine-1-phosphate), D-erythro (C20) Derivatives (D-erythroSphingosine), L-threo (C18) Derivatives (L-threo Sphingosine, Safingol(L-threo Dihydrosphingosine)), Sphingosine Derivatives (Egg, Brain &Milk) (D-erythro-Sphingosine, Sphingomyelin, Ceramides, Cerebrosides,Brain Sulfatides), Gangliosides (Gangliosides Structures,Gangliosides-Ovine Brain, Gangliosides-Porcine Brain), SphingosineDerivatives (Soy Bean) (Glucosylceramide), Phytosphingosine Derivatives(Yeast) (Phytosphingosine, D-ribo-Phytosphingosine-1-Phosphate, N-AcylPhytosphingosine C2, N-Acyl Phytosphingosine C8, N-Acyl PhytosphingosineC18,

iv) Acyl coenzyme A, i.e. Acetoyl Coenzyme A (Ammonium Salt), ButanoylCoenzyme A (Ammonium Salt), Crotanoyl Coenzyme A (Ammonium Salt),Hexanoyl Coenzyme A (Ammonium Salt), Octanoyl Coenzyme A (AmmoniumSalt), Decanoyl Coenzyme A (Ammonium Salt), Lauroyl Coenzyme A (AmmoniumSalt), Myristoyl Coenzyme A (Ammonium Salt), Palmitoyl Coenzyme A(Ammonium Salt), Stearoyl Coenzyme A (Ammonium Salt), Oleoyl Coenzyme A(Ammonium Salt), Arachidoyl Coenzyme A (Ammonium Salt), ArachidonoylCoenzyme A (Ammonium Salt), Behenoyl Coenzyme A (Ammonium Salt),Tricosanoyl Coenzyme A (Ammonium Salt), Lignoceroyl Coenzyme A (AmmoniumSalt), Nervonoyl Coenzyme A (Ammonium Salt), Hexacosanoyl Coenzyme A(Ammonium Salt), Docosahexaenoyl Coenzyme A (Ammonium Salt),

v) Oxidized lipids, i.e.1-Palmitoyl-2-Azelaoyl-sn-Glycero-3-Phosphocholine,1-O-Hexadecyl-2-Azelaoyl-sn-Glycero-3-Phosphocholine,1-Palmitoyl-2-Glutaroyl-sn-Glycero-3-Phosphocholine (PGPC),1-Palmitoyl-2-(9′-oxo-Nonanoyl)-sn-Glycero-3-Phosphocholine,1-Palmitoyl-2-(5′-oxo-Valeroyl)-sn-Glycero-3-Phosphocholine,

vi) Ether lipids, i.e. Diether Lipids (Dialkyl Phosphatidylcholine,Diphytanyl Ether Lipids), Alkyl Phosphocholine (Dodedylphosphocholine),O-Alkyl diacylphosphatidylcholinium(1,2-Diacyl-sn-Glycero-3-Ethylphosphocholine), Synthetic PAF &Derivatives (1-Alkyl-2-Acyl-Glycero-3-Phosphocholine & Derivatives),

vii) Fluorescent lipids, i.e. Glycerol Based (Phosphatidylcholine (NBD),Phosphatidic Acid (NBD), Phosphatidylethanolamine (NBD),Phosphatidylglycerol (NBD), Phosphatidylserine (NBD)), Sphingosine Based(Ceramide (NBD), Sphingomyelin (NBD), Phytosphingosine (NBD), GalactosylCerebroside (NBD)), Headgroup Labeled Lipids (Glycerol Based)(Phosphatidylethanolamine (NBD), Phosphatidylethanolamine (LissamineRhodamine B), Dioleoyl Phosphatidylethanolamine (Dansyl, Pyrene,Fluorescein), Phosphatidylserine (NBD), Phosphatidylserine (Dansyl)),25-NBD-Cholesterol,

viii) Other lipids including, but not limited to Lecithin, Ultralec-P(ADM), Soy powder, and

ix) Surfactants including, but not limited to polyethylene glycol 400;sodium lauryl sulfate; sorbitan laurate, sorbitan palmitate, sorbitanstearate (available under the tradename Span® 20-40-60 etc.);polysorbates such as polyoxyethylene (20) sorbitan monolaurate,polyoxyethylene (20) sorbitan monopalmitate, polyoxyethylene (20)sorbitan monostearate (available under the tradename TWEENS® 20-40-60etc.); benzalkonium chloride.

In certain embodiments, the phospholipids for use herein arephosphatidylcholines, phosphatidylethanolamines, phosphatidylserines,phosphatidylglycerols, phosphatidylinositols, phosphatidic acids, mixedchain phospholipids, lysophospholipids, hydrogenated phospholipids,partially hydrogenated phospholipids, and mixtures thereof.

In certain embodiments, the surface active agent is selected frompolysorbate-80, lecithin and phosphatidylcholine. The surface activeagents are present in an amount sufficient to form a stable emulsion.

The amount of surface active agent can be empirically determined and isa function of the agent selected and the desired form of the resultingcomposition. The amount included can be from less than 0.1% by weight upto 35% or more. In certain embodiments, the surface active agent ispresent at a concentration of about 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%,10%, 15%, 20% or 25% by weight up to about 30% by weight of the totalweight of the composition. In certain embodiments, the surface activeagent is present at a concentration of about 1% by weight up to about20% by weight of the total weight of the composition. In certainembodiments, the surface active agent is present at a concentration ofabout 1% by weight up to about 15% by weight of the total weight of thecomposition. In other embodiments, the surface active agent is presentat a concentration of about 1% by weight up to about 10% by weight ofthe total weight of the composition. In other embodiments, the surfaceactive agent is present at a concentration of about 1% by weight up toabout 8% by weight of the total weight of the composition. In otherembodiments, the surface active agent is present at a concentration ofabout 1% by weight up to about 6% by weight of the total weight of thecomposition. In other embodiments, the surface active agent is presentat a concentration of about 1% by weight up to about 4% by weight of thetotal weight of the composition. In other embodiments, the surfaceactive agent is present at a concentration of about 20% by weight of thetotal weight of the composition. In other embodiments, the surfaceactive agent is present at a concentration of about 15% by weight of thetotal weight of the composition. In other embodiments, the surfaceactive agent is present at a concentration of about 13% by weight of thetotal weight of the composition. In other embodiments, the surfaceactive agent is present at a concentration of about 11% by weight of thetotal weight of the composition. In other embodiments, the surfaceactive agent is present at a concentration of about 8% by weight of thetotal weight of the composition. In other embodiments, the surfaceactive agent is present at a concentration of about 6% by weight of thetotal weight of the composition. In other embodiments, the surfaceactive agent is present at a concentration of about 4% by weight of thetotal weight of the composition. In other embodiments, the surfaceactive agent is present at a concentration of about 2% by weight of thetotal weight of the composition. In other embodiments, the surfaceactive agent is present at a concentration of about 1% by weight of thetotal weight of the composition.

The stable emulsions provided herein can contain one or more deliveryvehicles selected from among micelles, liposomes and cubosomes andmixtures thereof, that encapsulate the probiotic. The compositions donot include any PEG derivatives of vitamin E.

5. Polymers

The compositions optionally contain one or more polymers that modify theviscosity of the composition. In certain embodiments, the polymers foruse herein are selected from homopolymers such as polyolefins includingpolyethylene, polypropylene, polybutene, and polymers of higheralpha-olefins; styrenic polymers including polystyrene, polymers madefrom styrene monomers with pendant alkyl groups such aspoly(alpha-methylstyrene) and poly(para-methyl styrene), and halogenatedversions of the above styrenic polymers; polydienes includingpolybutadiene, polyisoprene, and other polymers made from alkylateddiene monomers; polyamides; polyimides; polycarbonates; polyisobutylene;acrylics such as poly(methyl methacrylate), poly(butyl methacrylate),poly(acrylic acid); silicones such as poly(dimethyl siloxane);polysulfones; vinyl polymers such as poly(vinyl chloride), poly(vinylfluoride), poly(vinyl alcohol), poly(vinyl phenol), poly(vinylidenechloride), poly(vinylidene fluoride), poly(tetrafluoro ethylene),poly(acrylonitrile); polyesters including poly(ethylene glycol) esters,poly(ethylene terephthalate), poly(butylene terephthalate; polyethersincluding poly(ethylene oxide), poly(propyleneoxide), poly(oxymethylene;poly(phenylene oxide); poly(phenylene sulfide); poly(acrylates);poly(benzimidazoles; and other polymers made from polymerizablemonomers; statistical copolymers of the monomers or repeat unitsdescribed above including for example copolymers of ethylene with othermonomers such as alpha-olefins including propylene, butene-1, hexene,octene; dienes; vinyl acetate; vinyl alcohol; vinyl chloride; vinylidenechloride; copolymers of isobutylene with other monomers includingisoprene, butadiene, para methylstyrene, styrene; copolymers of styrenewith other monomers including butadiene, isoprene, maleic anhydride,acrylonitrile, oxazoline; copolymers of butadiene with other monomersincluding acrylonitrile; copolymers of propylene with other monomersincluding ethylene, butene, hexane and dienes; block copolymers madefrom units of any of the above homopolymers or copolymers includingstyrene-diene block polymers such as styrene-isoprene-styrene triblockcopolymer, styrene-butadiene-styrene triblock copolymers,styrene-ethylene/propylene-styrene triblock copolymers (all ratios ofethylene to propylene); graft copolymers made from units of any of theabove homopolymers or copolymers includingpoly(ethylene-graft-propylene), poly(styrene-graft-butadiene); andderivatized versions of any of the above homopolymers or copolymersincluding for example those made by sulfonation, amination, andcarboxylation, such as sulfonated polystyrene, sulfonatedethylene-propylene-diene monomer.

Generally the identity and composition (i.e., the ratio or amount ofeach type of copolymer unit desired) of the copolymer can be varieddepending on the characteristics desired in the end product. It iswithin the skill of one skilled in the art to make such selections.

In certain embodiments, the polymer for use herein is polyethyleneglycol ester. In certain embodiments, the polyethylene glycol ester isselected from PEG 200 monolaurate, PEG 200 dilaurate, PEG 300monolaurate, PEG 300 dilaurate, PEG 400 monolaurate, PEG 600 dilaurate,PEG 600 monolaurate, PEG 200 dilaurate, PEG 1000 monolaurate, PEG 1000dilaurate, PEG 1540 monolaurate, PEG 1540 dilaurate, PEG 4000monolaurate, PEG 4000 dilaurate, PEG 6000 monolaurate, PEG 6000dilaurate, PEG 200 monostearate, PEG 200 distearate, PEG 300monostearate, PEG 300 distearate, PEG 400 monostearate, PEG 600distearate, PEG 600 monostearate, PEG 200 distearate, PEG 1000monostearate, PEG 1000 distearate, PEG 1540 monostearate, PEG 1540distearate, PEG 4000 monostearate, PEG 4000 distearate, PEG 6000monostearate, PEG 6000 distearate, PEG 200 monooleate, PEG 200 dioleate,PEG 300 monooleate, PEG 300 dioleate, PEG 400 monooleate, PEG 600dioleate, PEG 600 monooleate, PEG 200 dioleate, PEG 1000 monooleate, PEG1000 dioleate, PEG 1540 monooleate, PEG 1540 dioleate, PEG 4000monooleate, PEG 4000 dioleate, PEG 6000 monooleate and PEG 6000dioleate.

In certain embodiments, the polymer used herein is PEG 400 distearate.In certain embodiments, PEG 400 distearate is present ata concentrationof about 0.1% by weight up to about 10% by weight of the total weight ofthe composition. In other embodiments, PEG 400 distearate is present ata concentration of about 0.1% by weight up to about 8% by weight of thetotal weight of the composition. In other embodiments, PEG 400distearate is present at a concentration of about 0.1% by weight up toabout 6% by weight of the total weight of the composition. In otherembodiments, PEG 400 distearate is present at a concentration of about0.1% by weight up to about 4% by weight of the total weight of thecomposition. In other embodiments, PEG 400 distearate is present at aconcentration of about 0.1% by weight up to about 2% by weight of thetotal weight of the composition. In other embodiments, PEG 400distearate is present at a concentration of about 2% by weight of thetotal weight of the composition. In other embodiments, PEG 400distearate is present at a concentration of about 1.8% by weight of thetotal weight of the composition. In other embodiments, PEG 400distearate is present at a concentration of about 1.5% by weight of thetotal weight of the composition. In other embodiments, PEG 400distearate is present at a concentration of about 1% by weight of thetotal weight of the composition. In other embodiments, PEG 400distearate is present at a concentration of about 0.1% by weight of thetotal weight of the composition.

6. Cosolvents

The compositions provided herein can also contain one or morecosolvents. Such cosolvents are non-toxic, pharmaceutically acceptablesubstances, typically liquids, which do not substantially negativelyaffect the solubility of the active agents at the concentrations used.The cosolvent can aid in dissolving the active agent or for themucoadhesive materials, or both. The cosolvent in certain embodiments,is a polyhydric alcohol or combination of polyhydric alcohols. Incertain embodiments, the cosolvent is ethylene glycol, dipropyleneglycol, propylene glycol, polyethylene glycol, glycerin, butyleneglycol, hexylene glycol, polyoxyethylene, polypropylene glycol,sorbitol, ethylene glycol, or a mixture thereof. As discussed above, thecosolvent can be glycerin, but this is in addition to the glycerinemployed as the polar protic solvent.

The amount of cosolvent in the compositions provided herein depends onthe solubility of the active agent and/or the mucoadhesive substance inthe oil or polar protic solvent, other than water, phase. Typically, thecosolvent is present in an amount sufficient to achieve completedissolution of the active agent. In certain embodiments, the cosolventis propylene glycol and is present at a concentration of about 1% byweight up to about 30% by weight of the total weight of the totalcomposition. In other embodiments, propylene glycol is present at aconcentration of about 1% by weight up to about 20% by weight of thetotal weight of the total composition. In other embodiments, propyleneglycol is present at a concentration of about 1% by weight up to about15% by weight of the total weight of the total composition. In otherembodiments, propylene glycol is present at a concentration of about orat least 1% by weight up to about 10% by weight of the total weight ofthe total composition. In other embodiments, propylene glycol is presentat a concentration of about 15% by weight of the total weight of thetotal composition. In other embodiments, propylene glycol is present ata concentration of about or at least 13% by weight of the total weightof the total composition. In other embodiments, propylene glycol ispresent at a concentration of about or at least 11% by weight of thetotal weight of the total composition. In other embodiments, propyleneglycol is present at a concentration of about or at least 9.5% by weightof the total weight of the total composition. In other embodiments,propylene glycol is present at a concentration of about or at least 7.5%by weight of the total weight of the total composition. In otherembodiments, propylene glycol is present at a concentration of about orat least 5% by weight of the total weight of the total composition. Inother embodiments, propylene glycol is present at a concentration ofabout or at least 3% by weight of the total weight of the totalcomposition. In other embodiments, propylene glycol is present at aconcentration of about or at least 1% by weight of the total weight ofthe total composition.

7. Binders

The compositions further can contain at least one excipient. Excipientsinclude, but are not limited to, diluents (sometimes referred to asfillers) including, for example, microcrystalline cellulose, mannitol,lactose, calcium phosphate, dextrates, dextrins, including clusterdextrins, maltodextrin, starch, sucrose, and pregelatinized starch;disintegrants including, for example, crospovidone, sodium starchglycolate, croscarmellose sodium, starch, pregelatinized starch, andcarboxymethylcellulose sodium; binders including, for example, starch,hydroxypropyl cellulose, hydroxypropylmethyl cellulose, pregelatinizedstarch, guar gum, alginic acid, acacia, carboxymethylcellulose sodium,and polyvinyl pyrrolidone; glidants including, for example, colloidalsilicon dioxide and talc; and lubricants/antiadherents including, forexample, magnesium stearate, calcium stearate, stearic acid, sodiumstearyl fumarate, glyceryl monostearate, hydrogenated vegetable oil, andtalc. In one particular example, the excipients are selected from anyone or more of maltodextrin and gum acacia.

8. Other Additives

The compositions provided herein can further contain one or more otheradditives such as taste modifying agents, a buffering agent, a chelatingagent, a colorant, an osmotic modifier, a solubilizer, a tonicifier, atrace element, and a viscomodulator. Additional agents do not includeany that are harmful to probiotic microorganisms.

Taste modifying agents for use herein include, but are not limited toflavoring agents, sweetening agents and taste masking agents and areexemplified by: the essential oils or water soluble extracts of menthol,wintergreen, peppermint, sweet mint, spearmint, natural and artificialvanilla, cherry, chocolate, fudge, butterscotch, cinnamon, clove, lemon,orange, raspberry, rose, spice, violet, herbal, fruit, strawberry,grape, pineapple, peach, kiwi, papaya, mango, coconut, apple, coffee,plum, watermelon, nuts, durean, green tea, grapefruit, banana, butter,cream custard, camomile, sugar, dextrose, lactose, mannitol, sucrose,xylitol, maltitol, acesulfame potassium, talin, glycyrrhizin, sucralose,aspartame, saccharin, sodium saccharin, sodium cyclamate and honey. Incertain embodiments, the taste modifying agent is selected from naturaland artificial vanilla, cream custard, banana, fudge, butterscotch,coconut and chocolate. Many such agents are commercially available.

Buffering agents and pH adjusters include, but are not limited toacidulants and alkalizing agents exemplified by citric acid, fumaricacid, lactic acid, tartaric acid, malic acid, as well as sodium citrate,sodium bicarbonate and carbonates, including KHCO₃, sodium or potassiumphosphate and magnesium oxide. pH adjuster-1 is triethanolamine orpotassium bicarbonate, pH adjuster-2 is soda ash or sodium bicarbonate.The particular pH at which the compositions are formulated depends uponthe selected agent(s). For example, the emulsions generally have a pHcompatible with maintaining viability of the miroorganism, typically,between about 7 and 8. Coloring agents for use in the compositionsinclude, but are not limited to FD & C coloring agents, natural coloringagents, and natural juice concentrates, pigments such as titanium oxide,silicon dioxide and zinc oxide.

Stabilizers as used in the compositions provided herein, include, butare not limited to anti-oxidants, chelating agents, and enzymeinhibitors as exemplified by ascorbic acid, vitamin E, butylatedhydroxyanisole (BHA), butylated hydroxytoluene (BHT), propyl gallate,dilauryl thiodipropionate, thiodiproprionic acid, gum guaiac, citricacid, edetic acid and its salts and glutathione.

The compositions can contain preservatives which include, but are notlimited to benzyl alcohol, sodium benzoate, potassium sorbate, parabensand derivatives, such as methyl paraben, propyl paraben, sorbic acid andits salts, propionic acids and its salts, sulfur dioxide and sulfites,acetic acid and acetates, and nitrites and nitrates.

The compositions can contain suitable sweeteners and flavorings.

C. EXEMPLARY COMPOSITIONS AND THEIR PREPARATION

The compositions provided herein are emulsions and powders produced bydrying, generally spray-drying the emulsions. The following sectionsdescribe the emulsions and powders in more detail.

1. Preparation of the Emulsions

The ingredients in the emulsions prepared as described above and in theexamples, contain the lactoferrin and probiotic; an oil, such as MCToil, a surfactant, such as a sucrose fatty acid ester (SFAE) (sold as DKEster® by Dai-Ichi Kogyo Seiyaku Co., Ltd, Japan); optionally anemulsion stabilizer, such as a blend of xanthan gum, guar gum and sodiumalginate, sold under the product name SALADIZER®, available from TICGums, Inc. (Belcamp, Md.); a binder, such as maltodextrin (sold byArcher Daniels Midland Company, Decatur, Ill.) and a highly branchedcyclic dextrin (HBCD) (sold as Cluster Dextrin® by Glico Nutrition,Japan); stabilizers, including vitamin C (sold by Pure AssayIngredients, Walnut, Calif.), potassium bicarbonate, and green teaextracts that contained 40% or 50% epigallocatechin gallate (EGCG)(Guilin Layn Natural Ingredients, Corp., Guilin, China); sweeteners thatincluded erythritol, stevia (sold as Stevia Leaf Powder Extract, Productcode STE091, by MiniStar International Inc.), and sorbitol; flavoragents that included pink grapefruit, natural mandarin orange (346316),natural watermelon (600171), and natural sour yuzu (347528), all sold byGold Coast Ingredients, Inc. (Commerce, Calif.), natural fresh orange(L-17283), natural blueberry (BL-238), natural watermelon (WM-122), andnatural sour yuzu (L-20609), all sold by Mission Flavors and Fragrances,Inc. (Foothill Ranch, Calif.), natural orange tangerine (DABJ826) andnatural blueberry pomegranate (DABJ831), sold by Wild Flavors (Erlanger,Ky.), and green tea flavor, sold by Kerry, Inc. (Beloit, Wis.); a pHadjuster, citric acid; and a polar solvent, water, which was purifiedcity water, purified as described above.

In general, emulsions (e.g., oil-in-water emulsions) are colloidaldispersions of two immiscible liquids (e.g., oil and water or otheraqueous liquid), containing a continuous and a dispersed phase.Emulsions can be used to disperse non-polar ingredients in aqueousliquids. In an oil-in-water emulsion, the dispersed phase is an oilphase and the continuous phase is an aqueous (water) phase. There is aneed for emulsions (e.g., oil-in-water emulsions) containing non-polaringredients in aqueous liquids and methods and compositions forgenerating products, such as the water-soluble powders, that arefree-flowing, i.e., not sticky. In particular, emulsions are needed thatare more suitable and desirable for human consumption of the non-polaringredients, for example, beverages. For example, emulsions havingimproved clarity (e.g., small particle size, low turbidity), stability(e.g., lack of separation), taste and smell, that can form powders thatare free-flowing, i.e., not sticky, and water-soluble are providedherein.

Typically, the provided emulsions containing the concentrates containingnon-polar ingredients are nanoemulsions, which are emulsions havingdispersed droplets (particles) with diameters less than 1000 nm or lessthan about 1000 nm, typically, less than 500 nm or less than about 500nm, typically less than 300 nm or about 300 nm, typically less than 250or less than about 250 nm, typically less than 200 nm or less than about200 nm, for example, less than or less than about 5, 10, 11, 12, 13, 14,15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32,33, 34, 35, 36, 37, 38, 39, 40, 41, 42, 43, 44, 45, 46, 47, 48, 49, 50,60, 70, 80, 90, 100, 110, 120, 130, 140, 150, 160, 170, 180, 190, or 200nm. Typically, the provided nanoemulsion compositions are oil-in-waternanoemulsions, containing the non-polar ingredients dispersed in aqueousliquid.

The provided emulsion compositions are stabilized by one or moresurfactants and/or co-surfactants and/or emulsion stabilizers.Surfactants form an interfacial film in the emulsion, between the oiland polar phase, providing stability. Typically, the nanoemulsions ofthe provided compositions contain micelles, in which one or moresurfactant surrounds the non-polar compound. The micelles are dispersedin the polar phase.

The provided emulsions contain the pre-emulsion concentrates containingnon-polar ingredients and/or probiotics, which can be spray-dried toprovide non-polar compounds and/or probiotics in a powder, such asfree-flowing, water-soluble powder. The emulsions can be made using anyconcentrate containing probiotics, a sugar fatty acid ester, andlactoferrin, such as the pre-emulsion concentrates provided herein.

Exemplary concentrations of the total amount of probiotic plusmucoadhesive protein, such as lactoferrin in the emulsions are at or atleast about 5%, 7%, 10%, 12%, 15%, 17%, 20%, 22%, or 25% (wt %) of theemulsion, such as about or at 10% (wt %) of the emulsion. The amount ofsurfactant, such as SFAE is about 3-10%. The amount of oil, such as MCToil, is about or is 10-20%, by weight, the amount of binder, such asdextrin or maltodextrin, is 4-20%, the amount of polar solvent, such aswater is about 40%-65%, the amount of stabilizer, such as KHCO₃,ascorbic acid, or bicarbonate and mixtures thereof is about 0.1% to 5%,such as about or at 1-5% or 3-5%, by weight of the emulsion composition.

a. Formulating the Emulsions

In the provided methods, the emulsions are formulated by selectingingredients and concentration ratios of the ingredients that yieldcompositions having one or more desired properties. The ingredientstypically include a concentrate that contains lactoferrin, probiotic, asurfactant, such as a sugar fatty acid ester, e.g., sucrose fatty acidester; and a polar solvent, e.g., water. In some examples, the emulsionsfurther include one or more of a stabilizer, a binder, e.g.,maltodextrin, a co-surfactant, an emulsion stabilizer, and a pHadjuster. In the provided emulsions, a surfactant, such as a sugar fattyacid ester, e.g., sucrose fatty acid ester, is present in place of or incombination with a binder, e.g., maltodextrin. For example, theemulsions provided herein can contain a surfactant, such as such as asugar fatty acid ester, e.g., sucrose fatty acid ester, and not containa binder, e.g., maltodextrin. In other examples, the emulsions providedherein contain a mixture of surfactant, such as a sugar fatty acidester, e.g., sucrose fatty acid ester, and binder, e.g., maltodextrin.

b. Exemplary Ingredients and Typical Concentration Ranges

Exemplary ingredients and concentrations also are described in Section Babove. Each emulsion provided herein contains probiotics and amucoadhesive protein, such as lactoferrin. The emulsions contain betweenabout 2% and 15% wt % probiotic, and at least 2% mucoadhesive protein,such as lactoferrin, so that the total amount of the two is betweenabout 5% and 35%, such as about 25% wt % of the powder, and the powdercontains at least 5%, by weight, mucoadhesive protein, such aslactoferrin, when the emulsion is spray dried. The mucoadhesive protein,such as lactoferrin plus probiotic is about 5%-20%, such as about10%-15%, by weight, of the emulsion before the emulsion is spray dried.

i. Surfactants

The provided emulsions contain surfactants. The surfactants herein arenot polyalkylene derivatives of vitamin E, including PEG-derivative ofvitamin E, nor do the emulsions include any vitamin E derivative. Forexample, in addition to the pre-emulsion concentrate containingnon-polar ingredients and/or probiotics, the emulsions can contain oneor more surfactants. In the provided methods for producing theemulsions, the surfactant is added to the polar phase, the oil phase, orto the water and the oil phase. The emulsions further can contain one ormore co-surfactants or emulsifiers. Typically, the surfactants arenatural surfactants, for example, a surfactant that is G.R.A.S.(generally recognized as safe) by the FDA and/or Kosher certified. In anexemplary embodiment, the surfactant is a sugar-derived surfactant, forexample, a sugar fatty acid ester, e.g., sucrose fatty acid ester.

The surfactants aggregate in aqueous liquids, such as in the providedemulsions, to form micelles. The hydrophilic portions of the surfactantmolecules are oriented toward the outside of the micelle, in contactwith the aqueous medium, while the hydrophobic portions of thesurfactant molecules are oriented toward the center of the micelle. Themicelles can contain more than one surfactant and/or co-surfactant.Properties of the provided compositions, for example, the particle sizeof the composition and desirable properties related to the particlesize, are influenced by the choice of surfactant and the relative amount(concentration) of surfactant. For example, the HLB of the surfactantcan affect particle size, clarity, taste, smell, crystal formation andother properties of the provided compositions, for example, the abilityof a emulsion to form a free-flowing, i.e., not sticky, powder afterspray-drying the emulsion. Similarly, the concentration of thesurfactant compared with the concentrations of other ingredients,particularly compared with the concentration of mucoadhesive protein,such as lactoferrin, and probiotics can affect various desirableproperties, for example, the ability to form a free-flowing, i.e., notsticky, powder after spray-drying the emulsion.

Surfactants (and co-surfactants) are molecules that contain hydrophobicand hydrophilic portions. In one example, the hydrophobic portion is ahydrophobic tail and the hydrophilic portion is a hydrophilic head ofthe surfactant molecule. The HLB value of a surfactant is derived from asemi-empirical formula; HLB values are used to index surfactantsaccording to their relative hydrophobicity and hydrophilicity. An HLBvalue is a numerical representation of the relative representation ofhydrophilic groups and hydrophobic groups in a surfactant or mixture ofsurfactants. The weight percent of these respective groups indicatesproperties of the molecular structure. See, for example, Griffin, W. C.J. Soc. Cos. Chem. 1:311 (1949).

Surfactant HLB values range from 1-45, while the range for non-ionicsurfactants typically is from 1-20. The more lipophilic a surfactant is,the lower its HLB value. Conversely, the more hydrophilic a surfactantis, the higher its HLB value. Lipophilic surfactants have greatersolubility in oil and lipophilic substances, while hydrophilicsurfactants dissolve more easily in aqueous liquids. In general,surfactants with HLB values greater than 10 or greater than about 10 arecalled “hydrophilic surfactants,” while surfactants having HLB valuesless than 10 or less than about 10 are referred to as “hydrophobicsurfactants.” HLB values are known for a number of surfactants.

Exemplary of surfactants that can be used in the provided methods andcompositions are surfactants having an HLB value of between 12 or about12 and 20 or about 20, for example, 12, 13, 14, 15, 16, 17, 18, 19, 20,about 12, about 13, about 14, about 15, about 16, about 17, about 18,about 19 or about 20.

The surfactants typically are, and typically have an HLB value betweenat or about 12 and at or about 20. Particular examples of suitablesurfactants for use in the provided compositions include non-ionicsurfactants, such as sugar derived surfactants, including fatty acidesters of sugars and sugar derivatives. For example, sugar fatty acidesters include fatty acid esters of sucrose, glucose, maltose and othersugars, esterified to fatty acids of varying lengths (e.g., varyingnumbers of carbons). The fatty acids typically have carbon chainsbetween 8 and 28 carbons in length, and typically between 8 and 20, orbetween 8 and 18 or between 12 and 18, such as, but not limited to,stearic acid (18 carbons), oleic acid (18 carbons), palmitic acid (16carbons), myristic acid (14 carbons) and lauric acid (12 carbons).Typically, the sugar ester surfactants are sucrose ester surfactants,typically sucrose fatty acid ester surfactants.

The emulsions provided herein contain a surfactant, such as a sugarfatty acid ester, e.g., sucrose fatty acid ester, where the total amountof surfactant, e.g., sucrose fatty acid ester, is typically present inan amount as a percentage (%) by weight of the emulsion (wt %), e.g.,from at or about 1 wt % to at or about 20 wt %, such as between orbetween about 1% and 3%, 1% and 5%, 1% and 7%, 1% and 10%, 1% and 12%,1% and 15%, 1% and 17%, 1% and 20%, 3% and 5%, 3% and 7%, 3% and 10%, 3%and 12%, 3% and 15%, 3% and 17%, 3% and 20%, 5% and 7%, 5% and 10%, 5%and 12%, 5% and 15%, 5% and 17%, 5% and 20%, 7% and 10%, 7% and 12%, 7%and 15%, 7% and 17%, 7% and 20%, 10% and 12%, 10% and 15%, 10% and 17%,10% and 20%, 12% and 15%, 12% and 17%, 12% and 20%, 15% and 17%, 15% and20%, and 17% and 20%, sugar fatty acid ester, e.g., sucrose fatty acidester, by weight of the powder compositions. Exemplary concentrations ofthe total amount of sugar fatty acid ester, e.g., sucrose fatty acidester in the emulsions are at or about or at least 1%, 3%, 5%, 7%, 10%,12%, 15%, 17%, and 20% (wt %) of the emulsions. Generally, thesurfactant is present in the emulsions in an amount between about or at1% to 10%, such as 2% to 5% by weight.

ii. Sucrose Fatty Acid Ester Surfactants

Sucrose fatty acid ester surfactants contain one or more sucrose fattyacid esters, which are non-ionic surfactants that contain sucrose in thehydrophilic portions and fatty acids in the hydrophobic portions. Thesucrose fatty acid esters can be made by well-known methods (see, forexample, U.S. Pat. Nos. 3,480,616; 3,644,333; 3,714,144; 4,710,567;4,898,935; 4,996,309; 4,995,911; 5,011,922 and 5,017,697 andInternational Patent Application Publication No. WO 2007/082149),typically in an esterification reaction as described below.

Because sucrose contains eight hydroxy (—OH) groups, the esterificationreaction can join the sucrose molecule to one fatty acid molecule, orcan join it to a plurality of, fatty acid molecules, producing differentdegrees of esterification, e.g., mono-, di-, tri- and poly- (up toocta-) fatty acid esters, but primarily mono-, di-, and/or tri-esters.The degree of esterification can depend on conditions of esterification.The esterification reaction can be carried out with a single type offatty acid, or a plurality of fatty acids, such as fatty acids withvarying carbon chain lengths, branched and linear fatty acids, and/orsaturated or unsaturated fatty acids. The esterification reaction with asingle fatty acid can produce a single ester, and typically forms morethan one ester, such as mono- di-, tri- and/or poly-esters, formed fromone reaction. The relative amounts of mono- di-tri- and/or poly-esterscan depend on reaction conditions.

The fatty acid in the sucrose fatty acid ester can be any fatty acid,and can contain between 4 and 28 carbon atoms, typically between 8 and28 carbon atoms, and typically between 8 and 25 carbon atoms, such asbetween 8 and 18 carbon atoms, such as 8, 9, 10, 11, 12, 13, 14, 15, 16,17 and 18 carbon atoms. The fatty acid can be synthetic or naturallyoccurring, and include linear and branched fatty acids. The fatty acidsinclude, but are not limited to, myristic acid, palmitic acid, stearicacid, oleic acid, caproic acid, capric acid, myristic acid, decanoicacid and pelargonic acid.

Thus, the sucrose fatty acid ester surfactants include sucrosemonoesters, diesters, triesters and polyesters, and mixtures thereof,and typically contain sucrose monoesters. The sucrose fatty acid estersurfactants include single fatty acid esters and also includehomogeneous mixtures of sucrose esters, containing members withdifferent lengths of fatty acid carbon chain and/or members withdifferent degrees of esterification. For example, the sucrose fatty acidester surfactants include mixtures of monoesters, diesters, triesters,and/or polyesters. The sugar ester surfactants further include sucrosefatty acid ester analogs and homologs and mixtures thereof.

Sucrose fatty acid esters are compounds having the following formulashown below:

where each of X¹, X², X³, X⁴, X⁵, X⁶, X⁷ and X⁸ independently is:

a hydroxyl (—OH) group, or

where:

each R is an alkyl group having 3-27 carbon atoms; and

when more than one of X¹, X², X³, X⁴, X⁵, X⁶, X⁷ and X⁸ is

each R can be a different alkyl group (e.g., having different number ofcarbon atoms and/or different saturation), or can be the same alkylgroup.

Typically, in the provided sucrose fatty acid ester surfactants, each Rhas between 7 and 27 carbon atoms, and typically between 7 and 19 atoms,such as 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, or 19 carbon atomsor between 7 and 17 carbon atoms.

An alkyl group can be a straight chain or branched alkyl group, can besubstituted or unsubstituted, and can be a saturated “saturated alkylgroup,” meaning that it does not contain any alkene or alkyne groups; oran “unsaturated alkyl group,” meaning that it contains at least onealkene or alkyne group. An alkyl group that includes at least onecarbon-carbon double bond (C═C) also is referred to by the term“alkenyl,” and alkenyl groups optionally can be substituted. An alkylgroup that includes at least one carbon-carbon triple bond (C≡C) also isreferred to by the term “alkynyl,” and alkynyl groups optionally can besubstituted.

Typically, the sucrose fatty acid ester surfactants contain sucrosefatty acid monoesters, having the structure set forth below, where oneof X¹, X², X³, X⁴, X⁵, X⁶, X⁷ and X⁸ (typically X¹) is

and the other seven of X¹, X², X³, X⁴, X⁵, X⁶, X⁷ and X⁸ are each,independently, —OH. An exemplary monoester has the following structure:

where R is an alkyl group having 3-27 carbons, and typically 7-27carbons.

The sucrose fatty acid esters include blends of sucrose fatty acidesters, which typically include monoesters, and can also includediesters, triesters and polyesters, which have structures according toScheme V, above, where two (diesters), three (triesters) or more(polyesters) of X¹, X², X³, X⁴, X⁵, X⁶, X⁷ and X⁸, (and typically X¹ andX⁸) independently, are

In general, sucrose fatty acid esters, including mixtures of sucrosefatty acid esters, can have varying HLB values, such as HLB valuesranging from at or about 1 to at or about 20. The HLB value of thesucrose fatty acid ester generally depends on the degree ofesterification (e.g., the average degree of esterification in a mixtureof different esters). Typically, the lower the degree of esterification(e.g., average degree), the higher the HLB value of the sucrose fattyacid ester or mixture thereof. Exemplary sucrose esters include sucrosedistearate (HLB=3), sucrose distearate/monostearate (HLB 12), sucrosedipalmitate (HLB=7.4); sucrose monostearate (HLB=15), sucrosemonopalmitate (HLB>10); sucrose monolaurate (HLB 15). Typically, thesucrose fatty acid ester surfactants in the provided compositions havean HLB value of between at or about 14 and at or about 20, such as at orabout 14, 15, 16, 17, 18, 19, or 20, and typically between at or about14 and at or about 18, such as, but not limited to, HLB values of at orabout 15, 16 and 17, such as, for example, sucrose ester surfactantsincluding sucrose monopalmitate, sucrose monolaurate and sucrosemonostearate.

The sugar ester surfactants include sucrose ester blends, for example,sucrose ester mixtures containing a specified amount (e.g., percent, byweight) of sucrose monoesters. Exemplary surfactants include sucroseester mixtures having at least at or about 50%, by weight (w/w),monoester, such as at or about or at least at or about 50, 51, 52, 53,54, 55, 56, 57, 58, 59, 60, 61, 62, 63, 64, 65, 66, 67, 68, 69, 70, 71,72, 73, 74, 75, 76, 77, 78, 79, 80, 81, 82, 83, 84, 85, 86, 87, 88, 89,90, 91, 92, 93, 94, 95, 96, 97, 98, 99 or 100%, by weight (w/w), sucrosemonoesters, and typically at least at or about 60%, by weight or atleast at or about 70%, by weight (w/w), monoesters. The surfactantsinclude mixtures of sucrose esters containing at least at or about 50%sucrose monoesters, mixtures of sucrose esters containing at least at orabout 60% sucrose monoesters, mixtures of sucrose esters containing atleast at or about 70% sucrose monoesters, mixtures of sucrose esterscontaining at least at or about 80% sucrose monoesters, and mixtures ofsucrose esters containing at least at or about 90% sucrose monoesters,for example, mixtures containing at or about 72% sucrose monoesters, ator about 61% sucrose monoesters, or at or about 90% sucrose monoesters.

The sucrose fatty acid ester surfactants include sucrose fatty acidmonoesters, such as sucrose monocaprylate, sucrose monodecanoate,sucrose monolaurate, sucrose monomyristate, sucrose monopalmitate,sucrose monostearate, sucrose monopelargonate, sucrose monoundecanoate,sucrose monotridecanoate, sucrose monopentadecanoate and sucrosemonoheptadecanoate. The sucrose fatty acid esters further includemixtures containing varying percentages of monoesters, diesters,triesters and polyesters, such as, but not limited to, a mixture havingat or about 72% monoesters, 23% diesters, 5% triesters and 0%polyesters; a mixture having at or about 61% monoesters, 30% diesters,7% triesters, and 2% polyesters; and a mixtures having at or about 52%monoesters, 36% diesters, 10% triesters and 2% polyesters.

The sucrose fatty acid ester surfactants include sucrose fatty acidesters sold under the trade name DK Ester®, produced by Dai-Ichi KogyoSeiyaku Co., Ltd of Japan (which, in some examples, can be producedaccording to the methods described in U.S. Pat. Nos. 4,898,935;4,996,309; 4,995,911; 5,011,922 and 5,017,697, and distributed throughMontello Inc., Tulsa, Okla., such as the F-160 and F-140 grade esterssold under the trade name DK Ester®, and sucrose esters sold under thetrade name SURFHOPE® SE PHARMA, by Mitsubishi-Kagaku Foods Corporation,distributed by Mitsubishi Chemical Performance Polymers, Inc. Thesesucrose fatty acid esters are mixtures of esters with different degreesof esterification. The sucrose fatty acid esters further include Ryotosugar esters, which are food-grade esters sold by Mitsubishi-KagakuFoods Corporation, distributed by Mitsubishi Chemical PerformancePolymers, Inc. Exemplary sucrose fatty acid esters sold under the tradename DK Ester®, and those sold under the trade name SURFHOPE® SE PHARMAand Ryoto sugar esters, are listed in the table below. The table liststhe average degree of esterification or the fatty acid compositionwithin the mixture, and the HLB of the sucrose fatty acid estersurfactant. Any of the surfactants in the table below can be used.Typically, the surfactant (e.g., a surfactant listed in the tablebelow), has an HLB value between at or about 12 and at or about 20,typically between at or about 15 and at or about 18, e.g., but notlimited to, those surfactants in the table having an HLB of 15 or 16,such as the sucrose fatty acid ester surfactant sold under the name DKESTER® F-160, produced by Dai-Ichi Kogyo Seiyaku Co., Ltd of Japan, anddistributed through Montello Inc., Tulsa, Okla. Other exemplary sucrosefatty acid ester surfactants are described in Youan et al., AAPSPharmaSci 2003; 5(2) Article 22; 1-9 and in Okamoto et al., Biol. Pharm.Bull. 28(9): 1689-1694 (2005).

Exemplary Sucrose Fatty Acid Ester (SFAE) Surfactants

Distribution (by Average weight) Sucrose Fatty Degree of Fatty acid ofEster Acid Ester Esterification composition H.L.B. Mono:Di:Tri:Poly DKEster ® F- 1.23 16 72% monoester; 23% 160 diester; 5% triester DKEster ® F- 1.35 13 61% monoester; 30% 140 diester; 7% triester; 2%polyester DK Ester ® F- 1.48 11 52% monoester; 36% 110 diester; 10%triester; 2% polyester DK Ester ® F-90 1.53 9.5 45% monoester; 39%diester; 12% triester; 4% polyester DK Ester ® F-70 1.60 8 39%monoester; 45% diester; 12% triester; 4% polyester DK Ester ® F-50 1.696 34% monoester; 46% diester; 17% triester; 3% polyester DK Ester ® F-3.11 2 11% monoester; 21% 20W diester; 14% triester; 54% polyester DKEster ® F-10 4.85 1 0% monoester; 5% diester; 11% triester; 84%polyester SURFHOPE ® SE C12 (100%) 5 32% monoester; 68% PHARMAdi-/tri-/poly- J-1205 esters SURFHOPE ® SE C12 (100%) 16 81% monoester;PHARMA 19% di-/tri-/poly- J-1216 esters SURFHOPE ® SE C16 (80%); 16 79%monoester; PHARMA C18 (20%) 21% di-/tri-/poly- J-1616 esters SURFHOPE ®SE C16 (70%); 5 30% monoester; PHARMA C18 (30%) 70% di-/tri-/poly-J-1805 esters SURFHOPE ® SE C16 (70%); 7 41% monoester; PHARMA C18 (30%)59% di-/tri-/poly- J-1807 esters SURFHOPE ® SE C16 (70%); 16 75%monoester; PHARMA C18 (30%) 25% di-/tri-/poly- J-1816 esters SURFHOPE ®SE Sucrose stearate 3 Approximately 20% PHARMA (approximately monoester;D-1803 70% stearate) approximately 80% di-/tri-/poly- esters SURFHOPE ®SE Sucrose 3 20% monoester; PHARMA stearate (70% 80% di-/tri-/poly-D-1803F stearate) esters SURFHOPE ® SE Sucrose 5 30% monoester; PHARMAstearate (70% 70% di-/tri-/poly- D-1805 stearate) esters SURFHOPE ® SESucrose 7 40% monoester; PHARMA stearate (70% 60% di-/tri-/poly- D-1807stearate) esters SURFHOPE ® SE Sucrose 9 50% monoester; PHARMA stearate(70% 50% di-/tri-/poly- D-1809 stearate) esters SURFHOPE ® SE Sucrose 1155% monoester; PHARMA stearate (70% 45% di-/tri-/poly- D-1811 stearate)esters SURFHOPE ® SE Sucrose 11 55% monoester; PHARMA stearate (70% 45%di-/tri-/poly- D-1811F stearate) esters SURFHOPE ® SE Sucrose 15 70%monoester; PHARMA stearate (70% 30% di-/tri-/poly- D-1815 stearate)esters SURFHOPE ® SE Sucrose 16 75% monoester; PHARMA stearate (70% 25%di-/tri-/poly- D-1816 stearate) esters SURFHOPE ® SE Sucrose 15 70%monoester; PHARMA palmitate 30% di-/tri-/poly- D-1615 (80% palmitate)esters SURFHOPE ® SE Sucrose 16 80% monoester; PHARMA palmitate 20%di-/tri-/poly- D-1616 (80% palmitate) esters SURFHOPE ® SE Sucroselaurate 16 80% monoester; PHARMA (95% laurate) 20% di-/tri-/poly- D-1216esters Ryoto S-970 Sucrose stearate 9 50% monoester Ryoto S-1170 Sucrosestearate 11 55% monoester Ryoto S-1570 Sucrose stearate 15 70% monoesterRyoto S-1670 Sucrose 16 75% monoester stearate Ryoto P-1570 Sucrose 1570% monoester palmitate Ryoto P-1670 Sucrose 16 80% monoester palmitateRyoto LWA- Sucrose laurate 15 70% monoester 1570 Ryoto L-1695 Sucroselaurate 16 80% monoester Ryoto OWA- Sucrose oleate 15 70% monoester 1570

iii. Production of Sucrose Esters

As noted above, methods for producing sucrose esters are well known(see, for example, U.S. Pat. Nos. 3,480,616; 3,644,333; 3,714,144;4,710,567; 4,898,935; 4,996,309; 4,995,911; 5,011,922 and 5,017,697 andInternational Patent Application, Publication No. WO 2007/082149). Thesucrose fatty acid surfactants can be produced by any known method, andtypically are produced in an esterification reaction, for example, byreacting sucrose with a methyl ester of the desired fatty acid, such asa solvent process, where sucrose is reacted with a methyl ester of afatty acid in the presence of a catalyst (e.g., potassium carbonate) andan organic solvent (e.g., dimethyl formamide (DMF) or dimethyl sulfoxide(DMSO)), followed by purification, or in an aqueous medium process,where sucrose is mixed in a molten mixture with fatty acid salt usingwater without an organic solvent and then reacted with a higher fattyacid methyl ester in the presence of a catalyst, followed bypurification, and such as by any of the methods described inInternational Patent Application Publication No. WO 2007/082149, wherebya sucrose molecule (which is a disaccharide containing one six-carbonaldo-sugar glucose linked to a five-carbon keto-sugar fructose, havingthe formula: C12H22011) is joined to one or more fatty acids.

For example, the sucrose fatty acid ester can be produced byesterification using dimethyl formamide (DMF) as a solvent, by producinga methyl ester of the fatty acid and then reacting the methyl ester withsucrose in DMF in the presence of a catalyst (e.g., potassiumcarbonate), for example, for 4-6 hours at 83-95° C., for example, using30 to 127 parts sucrose to 30 parts methyl ester of the fatty acid(e.g., methyl stearate), 2 parts potassium carbonate and 300 partssolvent; by a similar method, but using dimethyl sulfoxide (DMSO) as thesolvent, for example, as described in U.S. Pat. No. 3,480,616; or, asdescribed in U.S. Pat. No. 3,644,333, by mixing sucrose with methylfatty acid and sodium fatty acid and previously prepared sucrose ester,using potassium carbonate as a catalyst and water as a solvent; or, asdescribed in U.S. Pat. No. 3,714,144, where sodium, potassium or lithiumsoap of the fatty acid is reacted in a molten sugar solution for two totwenty minutes under vacuum at 170-190° C., and purified, for example,as described in U.S. Pat. No. 4,710,567, by adding aqueous salt solutionfollowed by three-phase separation. In one example, the sucrose fattyacid esters are prepared and purified as described in U.S. Pat. Nos.4,898,935; 4,996,309; 4,995,911; 5,011,922 and 5,017,697, by producingthe esters by chemical catalysis, such as with the solvent process,e.g., using a DMSO solvent and potassium carbonate catalyst, or aqueoussolution method, followed by extraction and purification of the sucrosefatty acid esters, e.g., by adjusting pH, precipitation, separation andneutralization and filtration.

In another example, the sucrose fatty acid esters can be produced, asdescribed in International Patent Application Publication No. WO2007/082149, by mixing and reacting sucrose and vinyl esters of thefatty acids which can produce sucrose fatty acid ester mixtures with amonoester content of at or about 90%, and/or an acid value of lessthan 1. Briefly, this process can be carried out by dissolving sucrosein a solvent (e.g., DMSO), at a reaction temperature of between at orabout 30° C. and at or about 60° C., such as between about 40° C. and60° C. (e.g., at 60° C.), and a catalyst added and the mixture stirred,such as for 30 minutes, followed by removal of undissolved catalyst bydecanting or filtration, followed by addition of vinyl fatty acid, andreaction, such as for at or about 15 minutes, with monitoring to measureamount of vinyl fatty acid ester, for example, until the amount of vinylfatty acid ester reaches no more than at or about 10%, by weight (w/w),of the starting amount. The amount of sucrose and vinyl ester can vary.In one example, the ratio of sucrose to vinyl ester is between at orabout 2:1 and at or about 8:1. In one example, the sucrose is added at aconcentration of at or about 400 nm and the vinyl ester added at aconcentration of at or about 100 nM. The catalyst can be catalyzed by abase, such as metal oxides, metal hydroxides and metal carbonates, suchas potassium hydroxide, sodium hydroxide, potassium carbonate, sodiumcarbonate and lithium carbonate, which can be added at a concentrationof between at or about 1.5 grams/L and at or about 6 g/L of reactionvolume. In one example, the vinyl ester is vinyl stearate and thecatalyst is potassium carbonate. The resulting mixture can thenpurified, such as by vacuum distillation and addition of sodium chlorideto effect emulsification and purification methods described inInternational Patent Application Publication No. WO 2007/082149.

iv. Stabilizers

The emulsions provided herein can contain a stabilizer or a stabilizingsystem. Stabilizers include any compound used to stabilize the non-polaringredients in the emulsions. The stabilizer or stabilizing system aidsin retaining one or more organoleptic properties of the compositions,for example the appearance, taste or odor. The compositions providedherein, including the emulsions and spray-dried powders, containingnon-polar ingredients and a stabilizer or stabilizing system can retainone or more organoleptic properties of the composition for a period oftime after formulation, such as at or about 1, 2, 3, 4, 5, 6, or 7 days,at or about 1, 2, 3, 4, 5, 6, 8, 12, 18, 24, or 36 weeks, at or about 1,2, 3, 4, 5, 6, 8, 12, 18, 24, or 36 months, or at or about 1, 2, 3, or 4years. The stabilizers include, but are not limited to, carbonates andbicarbonates, acids, antioxidants, and any combination thereof.Typically the stabilizer or stabilizing system are food-approved, i.e.,edible or ingestible, stabilizers, for example, stabilizers that aresafe and/or approved for human consumption.

Typically, when present, the total amount of stabilizers included in theprovided emulsions is less than 20% or about 20%, typically less than10% or about 10%, for example, less than 20%, 15%, 10%, 5%, 4.5%, 4%,3.5%, 3%, 2.5%, 2%, 1.5%, 1%, 0.5% or 0.1%, by weight, of the emulsion.

(a) Bicarbonates and Carbonates

Exemplary of a stabilizer used in the provided emulsions is abicarbonate or carbonate, for example, any edible or food-approvedbicarbonate or carbonate. Examples of suitable bicarbonates andcarbonates include sodium bicarbonate, potassium bicarbonate, sodiumcarbonate, potassium carbonate, calcium carbonate, magnesium carbonate,zinc carbonate, and any combination thereof. In some examples, thecarbonate or bicarbonate is a carbonated beverage, such as a soda,flavored soda, carbonated water or carbonated juice. Alternatively, thebeverage can be carbonated by the addition of carbon dioxide. Selectionof suitable bicarbonates and carbonates for use in the provided beveragecompositions is within the skill of the skilled artisan.

(b) Edible or Ingestible Acids

In one example, the stabilizer used in the emulsions contains one ormore acids, for example, any compound added to the emulsion that canlower the pH of the emulsion. The acid can be, for example, an edible,ingestible or food-approved acid. Exemplary of suitable acids for use inthe provided emulsions are citric acid, phosphoric acid, adipic acid,ascorbic acid, lactic acid, malic acid, fumaric acid, gluconic acid,succinic acid, tartaric acid, maleic acid, and any combination thereof.In one example, the acid is citric acid.

(c) Antioxidants

In one example, the stabilizer used in the emulsion contains anantioxidant, for example, a molecule that is capable of inhibiting theoxidation of other molecules. Antioxidants include molecules thatscavenge free radicals. Suitable antioxidants include those that areused as ingredients in dietary supplements. The antioxidant can be anatural antioxidant or a synthetic antioxidant.

Examples of antioxidants include, but are not limited to hormones,carotenoids, carotenoid terpenoids, non-carotenoid terpenoids,flavonoids, flavonoid polyphenolics (e.g., bioflavonoids), flavonols,flavones, phenols, polyphenols, esters of phenols, esters ofpolyphenols, nonflavanoid phenolics, isothiocyanates, vitamins andvitamin cofactors, such as vitamin A, vitamin C, vitamin E, vitamin Ephosphate and ubiquinone (ubidecarenone, coenzyme Q, coenzyme Q10),ascorbic acid, citric acid, rosemary oil, minerals, such as mineralselenium and manganese, melatonin, α-carotene, β-carotene, lycopene,lutein, zeanthin, crypoxanthin, resveratrol, eugenol, quercetin,catechin, gossypol, hesperetin, curcumin, ferulic acid, thymol,hydroxytyrosol, tumeric, thyme, olive oil, lipoic acid, glutathione,gulamine, oxalic acid, tocopherol-derived compounds, di-alpha-tocopherylphosphate, tocotrienols, butylated hydroxyanisole, butylatedhydroxytoluene, ethylenediaminetetraacetic acid, tert-butylhydroquinone,acetic acid, pectin, tocotrienol, tocopherol, coenzyme Q10 (coQ10),zeaxanthin, astaxanthin, canthaxantin, saponins, limonoids, kaempfedrol,myricetin, isorhamnetin, proanthocyanidins, quercetin, rutin, luteolin,apigenin, tangeritin, hesperetin, naringenin, erodictyol, flavan-3-ols(e.g., anthocyanidins), green tea extract, gallocatechins, epicatechinand its gallate forms, epigallocatechin and its gallate forms,theaflavin and its gallate forms, thearubigins, isotlavonephytoestrogens, genistein, daidzein, glycitein, anythocyanins,cyaniding, delphinidin, malvidin, pelargonidin and peonidin. In oneexample, the antioxidant is vitamin C. In another example, theantioxidant is a coenzyme Q-containing compounds, such as ubiquinone(ubidecarenone, coenzyme Q coenzyme Q10).

v. Polar Solvents

The emulsions provided herein include one or more polar solvents. Polarsolvents are well known in the art. The polarity of a solvent generallyindicates which compounds are soluble in the solvent, and with whichother solvents/liquids the solvent is miscible. Generally speaking,polar compounds are more readily solubilized in water and other polarsolvents than are non-polar ingredients and ingredients. Polar solventsare more likely to be miscible with water and other polar solvents andliquids. The emulsions generally contains between about 40% and 65% byweight of one or more polar solvents, such as water.

The polarity of a solvent can be assessed by measuring a number ofdifferent parameters according to well-known methods (see, e.g.,Przybitek, “High Purity Solvent Guide,” Burdick and JacksonLaboratories, Inc., 1980), such as by determining a property of thesolvent, such as the dielectric constant, the dipole moment or thepolarity index. For example, polar solvents generally have highdielectric constants, typically dielectric constants greater than at orabout 15 (see, e.g., Lowery et al., “Mechanism and Theory in OrganicChemistry,” Harper Collins Publishers, 3rd ed., 1987, p. 177), such asat or about 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29,30, 31, 32, 33, 34, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80 85, 90 orgreater than 90. For example, the dielectric constant of water is at orabout 80.10 at 20° C. Polar solvents generally have high polarityindices, typically greater than at or about 3 (see, e.g., Snyder,“Classification of the solvent properties of common liquids” (1974) J.Chromatog. A 92:223-230), such as at or about 3, 4, 5, 6, 7, 8 or 9 orgreater than 9. Polar solvents generally have large dipole moments,typically greater than at or about 1.4 Debye, such as at or about 1.4,1.5, 1.6, 1.7, 1.8, 1.9, 2.0, 2.1, 2.2, 2.3, 2.4, 2.5, 2.6, 3.0, 3.5, 4or greater than 4 Debye (see, e.g., “CRC Handbook of Chemistry andPhysics,” Lide, ed., 82nd edition, CRC Press, 2001, p. 15(14)-15(18)).Other methods of assessing solvent polarity are known in the art,including, but not limited to, the Kosower Z scale (Kosower, “Anintroduction to physical organic chemistry,” Wiley, 1969, p. 293), thedonor number and donor acceptor scale (Gutmann, “Solvent effects on thereactivities of organometallic compounds” (1976) Coord. Chem. Rev.18:225-255), and the Hildebrand solubility parameters (see, e.g.,Giddings et al., “High pressure gas chromatography of nonvolatilespecies. Compressed gas is used to cause migration of intractablesolutes” (1968) Science 162:67-73).

Polar solvents include polar protic solvents and polar aprotic solvents.A polar protic solvent (e.g., water, methanol, ethanol) contains ahydrogen atom attached to an electronegative atom, such that thehydrogen has a proton-like character and/or the bond between thehydrogen and electronegative atom is polarized. Polar aprotic solvents,on the other hand (e.g., acetone, acetonitrile), generally do notcontain positively polarized hydrogen atoms.

The polar solvents in the provided compositions typically are polarprotic solvents, including, but not limited to, water; alcohols, such asdihydric alcohols which contain two hydroxyl groups (for example,glycols, e.g., propylene glycol, ethylene glycol, tetraethylene glycol,triethylene glycol, trimethylene glycol), trihydric alcohols whichcontain three hydroxyl groups (e.g., glycerin, butane-1,2,3-triol,pentane-1,3,5-triol, 2-amino-2-hydroxymethyl-propane-1,3-diol),monohydric alcohols (e.g., methanol, ethanol, propanol, isopropanol,n-butanol and t-butanol) and other alcohols; and acids, such as aceticacid and formic acid. Other polar solvents include, but are not limitedto, acetone, acetonitrile, butyl acetate, dimethylformamide, dimethylsulfoxide, dioxane, ethyl acetate, tetrahydrofuran andhexamethylphosphoric triamide. Typically, the polar solvent is water, oris an alcohol that typically contains two or more hydroxyl groups, suchas a trihydric or dihydric alcohol, such as, but not limited to,glycerol and propylene glycol.

The amount of the polar solvent typically is present in a highconcentration, for example, the total amount of polar solvent as apercentage (%) by weight of the liquid concentrate (wt %) can be, e.g.,between or between about 25% and 70%, such as between or between about35% and 65%, such as 35% to 40%, 35% to 45%, 35% to 50%, 35% to 55%, 35%to 60%, 35% to 65%, 40% to 45%, 40% to 50%, 40% to 55%, 40% to 60%, 40%to 65%, 45% to 50%, 45% to 55%, 45% to 60%, 45% to 65%, 50% to 55%, 50%to 60%, 50% to 65%, 55% to 60%, 55% to 65%, and 60% to 65% polarsolvent, by weight, of the emulsion. Exemplary concentrations of thepolar solvent in the emulsions are at least or are at least about 45%,48%, 50%, 52%, 55%, 56%, 57%, 58%, 60%, 62%, 65%, 68%, and 70% (w/w) ofthe emulsion.

In the provided methods for making the emulsions, the polar solvent isadded to the polar phase. In one example, the polar solvent is water,e.g., purified water, such as water that is purified prior to adding itto the concentrate formula, for example, by charcoal filter, ionexchange, reverse osmosis, UV sterilization and/or filtering using afilter, for example, a 50-100 micron filter. Typically, when a filter isused, it is an end point of use filter, which filters the water beforeit reaches the tank in the provided process. Alternatively, previouslyfiltered water can be added to the concentrates.

vi. Binders

The provided emulsions can further contain a binder. The binder can beany material capable of adhering other materials together, for example,during drying. Exemplary binders include, but are not limited to,polysaccharides, polyols, starches, and gums. For example, the bindercan be, e.g., maltodextrin, lactose, sucrose, starch, polyethyleneglycol, hypromellose, methylcellulose, macrocrystalline cellulose,polyethylene glycol, sorbitol, other sugars, and pectin. An exemplarybinder is maltodextrin, a moderately sweet polysaccharide produced fromstarch as a creamy white hygroscopic powder. Maltodextrin is easilydigestible, being absorbed as rapidly as glucose. Maltodextrin can bederived from any starch. In the U.S., this starch is usually corn orpotato, whereas, elsewhere (e.g., Europe), it is commonly wheat.

When present, the amount of binder, e.g., maltodextrin, typically ispresent in the emulsions an amount of between or between about 5% and20% binder, such as between or between about 5% and 7%, 5% and 10%, 5%and 12%, 5% and 15%, 5% and 17%, 5% and 20%, 7% and 10%, 7% and 12%, 7%and 15%, 7% and 17%, 7% and 20%, 10% and 12%, 10% and 15%, 10% and 17%,10% and 20%, 15% and 17%, 15% and 20%, and 17% and 20%, by weight of theemulsion.

Typically, when a binder, e.g., maltodextrin, is present, the totalamount of binder, e.g., maltodextrin, and surfactant, for example, sugarfatty acid ester, e.g., sucrose fatty acid ester, is between about 5%and 40% binder and sugar fatty acid ester, such as between or betweenabout 5% and 10%, 5% and 15%, 5% and 20%, 5% and 25%, 5% and 30%, 5% and35%, 5% and 40%, 10% and 15%, 10% and 20%, 10% and 25%, 10% and 30%, 10%and 35%, 10% and 40%, 15% and 20%, 15% and 25%, 15% and 30%, 15% and35%, 15% and 40%, 20% and 25%, 20% and 30%, 20% and 35%, 20% and 40%,25% and 30%, 25% and 35%, 25% and 40%, 30% and 35%, 30% and 40%, and 35%and 40% total binder and surfactant, e.g., sucrose fatty acid ester, byweight of the emulsion.

vii. Co-Surfactants (Emulsifiers)

The emulsions can further contain one or more co-surfactants(emulsifiers). For example, a co-surfactant can be included to improveemulsification of the non-polar compounds and/or the stability of theemulsion, for example, by preventing or slowing oxidation of thenon-polar compounds and ingredients. Exemplary of a co-surfactant thatcan be used in the provided concentrates is a phospholipid, for example,phosphatidylcholine. Other exemplary co-surfactants include non-ionicsurfactants, such as sugar-derived surfactants, including fatty acidesters of sugars and sugar derivatives, PEG derivatives of sterols, andPEG-sorbitan fatty acid esters. Other exemplary co-surfactants are fishcollagen, for example, the fish collagen sold by Norland Products Inc.(Cranbury Township, N.J.) and saponin, such as saponin from quillajabark, including the saponin from quillaja bark sold by Desert KingInternational (San Diego, Calif.) and Sigma Aldrich (St. Louis, Mo.).

When present, the amount of the co-surfactant typically is present in aconcentration less than or less than about 10%, typically less than orless than about 5%, for example, the total amount of co-surfactant as apercentage (%), by weight, of the emulsion (wt %) can be, e.g., lessthan or less than about 10%, such as less than or about 5%, 4.5%, 4%,3.5%, 3.15%, 3%, 2.5%, 2%, 1.75%, 1.5%, 1.25%, 1%, 0.75%, 0.5%, 0.25%,0.15% or less, by weight, of the emulsion.

Exemplary of the co-surfactants that can be used in the providedemulsions are phospholipids. Phospholipids are amphipathic lipid-likemolecules, typically containing a hydrophobic portion at one end of themolecule and a hydrophilic portion at the other end of the molecule. Anumber of phospholipids can be used as co-surfactants in the providedcompositions, for example, lecithin, including phosphatidylcholine (PC),phosphatidylethanolamine (PE), distearoylphosphatidylcholine (DSPC),phosphatidylserine (PS), phosphatidylglycerol (PG), phosphatidic acid(PA), phosphatidylinositol (PI), sphingomyelin (SPM) or a combinationthereof. Typically, the phospholipid is phosphatidylcholine (PC), whichsometimes is referred to by the general name “lecithin.” Exemplary ofthe phospholipids that can be used as co-surfactants in the providedcompositions are the phospholipids sold by Lipoid, LLC (Newark, N.J.),for example, Purified Egg Lecithins, Purified Soybean Lecithins,Hydrogenated Egg and Soybean Lecithins, Egg Phospholipids, SoybeanPhospholipids, Hydrogenated Egg and Soybean Phospholipids, SyntheticPhospholipids, PEG-ylated Phospholipids and phospholipid blends.Exemplary of the phosphatidylcholine that can be used as a co-surfactantin the provided compositions is the phosphatidylcholine composition soldby Lipoid, LLC, under the name Lipoid S100, which is derived from soyextract and contains greater than or greater than about 95%phosphatidylcholine.

viii. Emulsion Stabilizers (Co-Emulsifiers)

The emulsions further can contain one or more emulsion stabilizers(co-emulsifiers), which can be used to stabilize the emulsionscontaining the pre-emulsion concentrates. For example, the emulsionstabilizer can increase the viscosity of the concentrate. One or moreemulsion stabilizers can be added, for example, during formulation afterevaluation of an initial emulsion, particularly if the oil and polarphases of the initial emulsion appear to be separating. Addition of theemulsion stabilizer can prevent separation of the oil and polar phases.

Exemplary of an emulsion stabilizer that can be included in the providedemulsions is a composition containing a blend of gums, for example, gumsused as emulsifying agents, for example, a blend containing one or moreof xanthan gum, guar gum and sodium alginate. Exemplary of such anemulsion stabilizer includes the emulsion stabilizer sold under thebrand name SALADIZER® EMULSIFIER, available from TIC Gums, Inc.(Belcamp, Md.). Other gums can be included in the emulsion stabilizer,for example, gum acacia, ester gums and sugar beet pectin. Exemplaryemulsion stabilizers include modified food starches. These include themodified gum acacia sold under the name TIC Pretested® TicamulsionA-2010 Powder, available from TIC Gums, Inc. (Belcamp, Md.). Otherexemplary emulsion stabilizers containing an ester gum are, for example,the emulsion stabilizer sold under the name TIC Pretested® Ester Gum8BG, available from TIC Gums, Inc. (Belcamp, Md.) or Ester Gum 8BG,available from Hercules/Pinova (Brunswick, Ga.). Others sold byIngredion, Inc. (Westchester, Ill.) under the trademarks CAPSUL®,FIRMTEX®, THERMFLO®, THERMTEX®, and TEXTRA® and others, can be includedin the compositions provided herein. Other blends of similar gums canalso be used as emulsion stabilizers.

Also exemplary of an emulsion stabilizer is whey protein. Whey proteinis a protein contained in the milk serum (whey) obtained by removingcasein and other components from milk, and comprises lactoalbumin,lactoglobulin, and lactoferrin as main components. Whey protein is knownto have such functions as a stamina improver, a fatigue reliever, and animmunity enhancer. In addition, it is used as a protein supplementmaterial in athletic nutrient foods and diet foods. Whey proteins areoften used in food emulsion systems because of their ability tostabilize oil-in-water (O/W) emulsions. An exemplary whey protein is thewhey protein isolate sold by Marquez Brothers International (Hanford,Calif.).

Another exemplary emulsion stabilizer is green tea extract, which ishigh in epigallocatechin gallate (EGCG) and epicatechin gallate (ECG).Green tea extract is known to have high antioxidant activity and theability to provide stability to emulsions. An exemplary green teaextract that can be used in the emulsions provided herein is a green teaextract that contains 40% EGCG, sold by Guilin Layn Natural Ingredients,Corp. (Guilin, China).

When present, the emulsion stabilizer is typically present at aconcentration of less than 10%, such as less than or less than about10%, 9%, 8%, 7%, 6%, 5%, 4%, 3%, 2%, or 1%, by weight, of the emulsion.For example, the emulsion stabilizer can be added to the polar phase ata concentration of between 0.01% or about 0.01% and 1% or 2%, forexample, more than 0.01% but less than 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 1%,or 1.5% (wt %).

ix. pH Adjusters

One or more pH adjusters can be added to the emulsions at an appropriateconcentration to achieve a desired pH. One or more of a plurality of pHadjusting agents can be used. The pH adjusting agent typically is safefor human consumption, for example, GRAS certified. The pH adjuster canbe citric acid. An exemplary pH adjuster includes the citric acid soldby Mitsubishi Chemical (Dublin, Ohio). Another exemplary pH adjuster isphosphoric acid, such as Food Grade 80% Phosphoric Acid, sold by Univar.

2. Powder Compositions Containing Probiotics and a Mucoadhesive Proteins

The emulsions containing the pre-emulsion concentrates provided hereinare dried, such as by evaporation, spray drying, lyophilization, orother drying method, to produce the powders. The water-soluble powdersare prepared by drying the emulsions provided herein, i.e., removing allof the polar solvent, e.g., water, and volatile components from theemulsions to form a powder that does not contain any, or only minimalamounts, of polar solvent, e.g., water. The resulting powders contain atleast about 5% of the mucoadhesive protein, and up to about 25%-35% themucoadhesive protein and probiotic. The mucoadhesive protein is linkedto the probiotic as described, whereby the shelf life of the probioticis more than 3 months, and is 12 months or longer, such that theconcentration of probiotic is within at least about 10% of the originalconcentration. Removal of the volatile components, including the polarsolvent, e.g., water, from the emulsion results in an increasedconcentration (i.e., wt %) of each ingredient in the powder compared tothe corresponding emulsion. For example, the emulsions provided hereincontain between or between about 10 wt % and 35 wt % mucoadhesive andprobiotic.

Methods of producing powders from liquid compositions, e.g., emulsions,are well known to the skilled artisan. Exemplary processes for producingpowders include, but are not limited to spray drying, freeze drying,evaporation, lyophilization, or absorption plating. The methods forforming the powders include spray drying. Spray drying processes andspray drying equipment are described generally in Perry's ChemicalEngineers' Handbook, pp. 20-57 (Sixth Edition 1984). More details onspray drying processes and equipment are reviewed by Marshall (1954)“Atomization and Spray-Drying,” Chem. Eng. Prog. Monogr. 50: Series 2and Masters, “Spray Drying Handbook” (Fourth Edition 1985). Methods forspray drying are well known (see, e.g. U.S. Pat. Nos. 5,430,021 and6,534,085 and U.S. Publication No. US 2007/0184117). In general, spraydrying is used to dry a heated liquid by passing it through hot gas. Oneor more spray nozzles is used to atomize the liquid in a cooling toweror chamber. As the material is atomized (sprayed), the surface tensioncauses a uniform spherical particle to form, which is passed through thecooling chamber and hardens into a solid intact sphere. The spray driedparticles can be between at or about 0.5 microns and at or about 100microns, and typically are less than at or about 10 microns, typicallyless than at or about 5 microns, and typically less than at or about, orat or about, 1 micron.

The powder compositions provided herein can be made using any emulsioncontaining probiotics, a sugar fatty acid ester, and mucoadhesiveprotein, e.g., lactoferrin, such as the emulsions provided herein.

a. Formulating the Powder Compositions

The powder compositions provided herein are water-soluble and have highconcentrations of the probiotic for example, at least 5%, 10%, 20%, 30%,or 40%, (generally between about 5% and 25%, inclusive), and are stableand free-flowing, i.e., not sticky. The powders also contain asurfactant, for example, a sugar fatty acid ester, e.g., a sucrose fattyacid ester, that also acts as a binder and/or in combination with abinder, that does not contribute to the oil load of the powder, thusallowing for the high concentrations of probiotic ingredients. The sugarfatty acid esters, such as sucrose fatty acid esters, are present in thewater-soluble powders in place of or in combination with a binder, andresult in powders that are water-soluble, free flowing, i.e., notsticky.

A number of parameters of the concentrates and emulsions, includingingredients, their relative concentrations, and methods for making theconcentrates and emulsions, affect the ability of emulsion to form afree-flowing, i.e., not sticky, powder when a high concentration ofnon-polar ingredient is present. By extension, these parameters of theconcentrates and emulsions also affect the advantageous properties ofthe powders, for example, the solubility of the powder, for example, inan aqueous solution.

The methods for forming the powders include spray drying. Spray dryingprocesses and spray drying equipment are described generally in Perry'sChemical Engineers' Handbook, pages 20-54 to 20-57 (Sixth Edition 1984).More details on spray drying processes and equipment are reviewed byMarshall, “Atomization and Spray-Drying,” 50 Chem. Eng. Prog. Monogr.Series 2 (1954), and Masters, Spray Drying Handbook (Fourth Edition1985). Methods for spray drying are well known (see, e.g. U.S. Pat. Nos.5,430,021 and 6,534,085 and U.S. Application Publication No. US2007/0184117). In general, spray drying is used to dry a heated liquidby passing it through hot gas. One or more spray nozzles is used toatomize the liquid in a cooling tower or chamber. As the material isatomized (sprayed), the surface tension causes a uniform sphericalparticle to form, which is passed through the cooling chamber andhardens into a solid intact sphere. The spray dried particles can bebetween at or about 0.5 microns and at or about 100 microns, andtypically are less than at or about 10 microns, typically less than ator about 5 microns, and typically less than at or about, or at or about,1 micron.

Provided are methods for spray drying the liquid emulsion compositionsto form powder compositions. In the spray drying methods, the liquidemulsion compositions can be heated, e.g. to a temperature between at orabout 90 and at or about 140° F., typically between 100° F. and 130° F.,e.g. at or about 100, 105, 110, 115, 120, 125, or 130° F. Thecompositions can be mixed while heating, such as with any of the mixersdescribed herein, for example, homogenizers (e.g. reversiblehomogenizers and piston-driven homogenization).

For spray drying, one or more excipients are mixed with a polar solvent,typically water, and heated, e.g. to a temperature between at or about80° F. and at or about 150° F., typically between 110° F. and 140° F.,e.g. at or about 110, 115, 120, 125, 130, 135 or 140° F., depending onthe dryer. In one example, the excipient is mixed with water in anamount of one part excipient (by weight) to two parts water (by weight).The excipient-solvent (e.g. water) mixture can be mixed while heating,e.g. using any of the mixers described herein, for example, homogenizers(e.g. reversible homogenizers and piston-driven homogenizers) withheating during the mixing. The heated liquid emulsion composition andthe heated water-excipient mixture then are mixed together, such as bytransferring one mixture to the other, e.g. by any of the transfer meansprovided herein. Typically, the two mixtures are homogenized, e.g. witha reversible homogenizer or piston-driven homogenizer or any otherhomogenizer. The homogenized mixture then is subject to spray dryingusing a spray dryer.

Exemplary of the spray dryers are cyclone spray dryers. During spraydrying with cyclone spray dryers, the homogenized mixture is pumped intoan atomizing device where it is broken into small droplets. Upon contactwith a stream of hot air, the moisture is removed very rapidly from thedroplets while still suspended in the drying air. The dry powder isseparated from the moist air in cyclones by centrifugal action. Thecentrifugal action is caused by the great increase in air speed when themixture of particles and air enters the cyclone system. The dense powderparticles are forced toward the cyclone walls while the lighter, moistair is directed away through the exhaust pipes. The powder settles tothe bottom of the cyclone where it is removed through a dischargingdevice. Sometimes the air-conveying ducts for the dry powder areconnected with cooling systems which admit cold air for transport of theproduct through conveying pipes. Cyclone dryers have been designed forlarge production schedules capable of drying ton-lots of powder perhour.

As will be appreciated by one of skill in the art, the inlet temperatureand the outlet temperature of the spray drier are not critical but willbe of such a level to provide the desired particle size, of less than ator about 1 micron, and to result in a powder that has a desiredproperty. Typically, the ability of the free flowing powder to yield aclear (or relatively clear) liquid dilution composition upon dilution inan aqueous medium is the desired property that is evaluated. In thisregard, the inlet and outlet temperatures are adjusted depending on themelting characteristics of the liquid emulsion components and thecomposition of the homogenized liquid emulsion concentrate/excipientmixture. The inlet temperature is between at or about 60° C. and at orabout 170° C. with outlet temperatures between at or about 40° C. to ator about 120° C. Typically inlet temperatures are from at or about 90°C. to at or about 120° C. and outlet temperatures are from at or about60° C. to at or about 90° C. In other embodiments, or with alternativedryers, the inlet temperature may be between at or about 200° C. and ator about 350° C. with outlet temperatures between at or about 200° C. toat or about 350° C. Typically inlet temperatures are from at or about250° C. to at or about 300° C. and outlet temperatures are from at orabout 250° C. to at or about 300° C. The flow rate which is used in thespray drying equipment will generally be at or about 3 mL per minute toat or about 15 mL per minute. The atomizer air flow rate will varybetween values of at or about 25 L per minute to at or about 50 L perminute. Commercially available spray dryers are well known to those ofskill in the art, and suitable settings for any particular dispersioncan be readily determined by one of skill in the art without undueexperimentation. Operating conditions such as inlet temperature andoutlet temperature, feed rate, atomization pressure, flow rate of thedrying air, and nozzle configuration can be adjusted in accordance withthe manufacturer's guidelines.

In some examples, the dry powder is stored into a capsule form or ispressed into a tablet. For use as tablets, the compositions typicallycontain multiple other excipients. These excipients include tabletdisintegrants, such as corn starch, glidants, such as silicon dioxide,and lubricants such as magnesium stearate. Ordinarily these compositionscontain minor amounts by weight of glidants and lubricants, e.g., eachtwo percent (2%) or less by weight. Tablet disintegrants are optionallypresent, and, if present, are included in sufficient amounts to assurethat the tablet disintegrates upon ingestion. For example,disintegrants, such as corn starch, can be employed at concentrations offrom about zero to about 30 percent by weight of the composition.

b. Ingredients and Concentration Ranges

Each of the provided powder compositions contains an emulsion that hasbeen dried to remove all or almost all of the polar solvent, e.g.,water, and other volatile components. The resulting powder containsmucoadhesive protein, such as lactoferrin, bound to the probiotic, suchthat the powder contains at least about 5% of each, generally up to 20%of each for a total of about 20% to 35% by weight. Other ingredientsinclude the oil, sucrose fatty acid ester surfactant and/or othersurfactant, binder, such as cluster dextrin, and stabilizer, such asKHCO₃. The emulsions include the polar protic solvent, and optionaladditional volatile components. Because of the formulation of theemulsion to contain the relatively high concentrations of mucoadhesiveprotein and probiotic, the shelf life (time during which at least 90% ofthe original amount of probiotic) retained is long, more than 3 months,as much as a year or more. This is a property of the emulsions andpowders.

In some examples, the emulsion optionally contains a preservative, wherethe preservative does not harm the probiotic. The emulsions, and thus,the powder compositions provided herein additionally contain asurfactant, such as a sugar fatty acid ester, e.g., sucrose fatty acidester, in place of or in combination with a binder, e.g., maltodextrin,dextrin, cluster dextrin, and additional ingredients, including, but notlimited to, stabilizers, e.g., bicarbonates or carbonates, acids, and/orantioxidants, co-surfactants (emulsifiers), e.g., phospholipids and/orPEG-derived surfactants, emulsion stabilizers (co-emulsifiers), pHadjusters, e.g., citric acid, and any of the ingredients provided hereinin Section 1, with the exception of volatile components, such as polarsolvents, e.g., water.

The powder compositions that contain high the mucoadhesive protein andprobiotic, and a sugar fatty acid ester surfactant in place of or incombination with a binder, e.g., maltodextrin, exhibit desirableproperties, for example, the powder is a free-flowing, i.e., not sticky,powder that is water-soluble. The powder compositions contain a sugarfatty acid ester surfactant in place of or in combination with a binder,e.g., dextrin, cluster dextrin and/or maltodextrin. Typically, the sugarfatty acid ester is a sucrose fatty acid ester. The surfactant, e.g.,sucrose fatty acid ester, does not contribute to the oil load of thecomposition, thus allowing the addition of high concentrations ofnon-polar ingredients and formation of a free-flowing, i.e., not sticky,powder. In one example, the powder contains a sugar fatty acid ester,e.g., sucrose fatty acid ester, in place of a binder, e.g.,maltodextrin. In another example, the powder contains a sugar fatty acidester, e.g., sucrose fatty acid ester, in combination with a binder,e.g., maltodextrin.

The powder compositions provided herein contain a surfactant, such as asugar fatty acid ester, e.g., sucrose fatty acid ester, where the totalamount of surfactant, e.g., sucrose fatty acid ester, is typicallypresent in an amount as a percentage (%) by weight of the powdercompositions (wt %), e.g., from at or about 5 wt % to at or about 30 wt%, such as between or between about 5% and 7%, 5% and 10%, 5% and 12%,5% and 15%, 5% and 17%, 5% and 20%, 5% and 25%, 5% and 30%, 7% and 10%,7% and 12%, 7% and 15%, 7% and 17%, 7% and 20%, 7% and 25%, 7% and 30%,10% and 12%, 10% and 15%, 10% and 17%, 10% and 20%, 10% and 25%, 10% and30%, 12% and 15%, 12% and 17%, 12% and 20%, 12% and 25%, 12% and 30%,15% and 17%, 15% and 20%, 15% and 25%, 15% and 30%, 17% and 20%, 17% and25%, 17% and 30%, 20% and 25%, 20% and 30%, and 25% and 30% sugar fattyacid ester, e.g., sucrose fatty acid ester, by weight of the powdercompositions. Exemplary concentrations of the total amount of sugarfatty acid ester, e.g., sucrose fatty acid ester in the powdercompositions are at least or at or about 5%, 7%, 10%, 12%, or 15% up toabout 20% (wt %) of the powder compositions.

The powder compositions provided herein can contain a binder. Exemplarybinders include, e.g., dextrin, cluster dextrin, maltodextrin.Typically, when a binder, is present in the powder composition, thetotal amount of binder, e.g., maltodextrin, and surfactant, such as asugar fatty acid ester, e.g., sucrose fatty acid ester, is typicallypresent in a total amount as a percentage (%) by weight of the powdercompositions (wt %), e.g., from at or about 5 wt % to at or about 60 wt%, such as between or between about 4 wt % and 10 wt %, 5 wt % and 15 wt%, 5 wt % and 20 wt %, 5 wt % and 25 wt %; or 15 wt % and 30 wt %, allinclusive.

D. EXEMPLARY METHODS FOR PREPARING THE EMULSIONS

Methods for preparing compositions and powders containing high amountsof non-polar ingredients and a sugar fatty acid ester-binder mixture areprovided herein. Equipment for use in the methods and general steps ofthe methods are described below. The methods include bench-topmanufacturing processes, which are used to make small quantities of theconcentrates. The methods also include scaled-up manufacturingprocesses, which are used to make larger batches of the compositions andpowders. Any of the bench-top processes can be scaled up to perform themethods using the scaled-up processes. Any of the provided compositionsand powders can be made using either scaled-up or bench-top processes.The compositions provided herein can be made following the methodsprovided in U.S. Pat. No. 8,282,977 and U.S. Patent Publication Nos.2009-0297491 and 2012-0016026.

1. Equipment Employed in the Methods

Equipment used in various steps of the provided methods for making thecompositions and powders can include, for example, vessels, such astanks, for mixing the water and oil phases and the product; scales;mixers, for example standard mixers and homogenizers; heating andcooling apparatuses, such as water-jacketed tanks, hot plates, waterbaths and chillers (coolers), including recirculating coolers; transferapparatuses, for example, transfer devices, such as, pumps, hoses andsanitary fittings; ball valves; purifiers, for example, filters, such ascarbon filters, ion exchange equipment, reverse osmosis equipment,end-point filters and end product filters; evaluation devices, forexample, pH and temperature meters; and other equipment. The choice ofequipment depends on a plurality of factors, including batch size andthe manufacturing process.

a. Scales

One or more scales can be used to measure the amount of the ingredientsbefore adding them to the appropriate vessel. Alternatively, theingredients can be weighed in the vessel, for example, in a tank on topof a scale.

Any of a plurality of well-known, commercially-sold scales can be usedto weigh the ingredients. The choice of scale(s) can depend on a numberof factors, including the mass of the product being made (e.g., thebatch size) and the ingredient being weighed. In one example, multiplescales are used to weigh the various ingredients of the compositions andproducts. In general, relatively larger capacity (i.e., weight) scale(s)are used in making larger batches of the products while relativelysmaller capacity scale(s) are used in making smaller batches.

Exemplary of the scales used to weigh the ingredients using the providedmethods are a Toledo Scale (Model GD13x/USA); a Sartorius BasicAnalytical Scale (Model BA110S), which is a basic series analyticalscale with a 110 g capacity and a resolution of 0.1 mg; and an OHAUSScale (Model CS2000), which is a compact portable digital scale having a2000 g capacity and a resolution of 1 g.

b. Purifiers

Purifiers, such as filters, are used in the provided methods to removeimpurities from the ingredients prior to their addition to and/or fromthe composition or product or to and/or from a phase of the compositionor product. For example, the water added to the polar phase typically ispurified water. In one example, one or more purifiers, for example,carbon filters, ion exchange purifiers, reverse osmosis purifiers,and/or end-point filters can be used to filter water, for example, citywater, prior to its addition to the polar phase. For example, the watercan be filtered to remove impurities, such as sediment, from the water.

Purifiers that can be used with the provided methods include filters,for example, 100 micron filters and carbon filters, which are filtersthat use activated carbon to remove impurities by chemical adsorption.Carbon filtering typically is used for water purification and isparticularly effective at filtering out chlorine, sediment, volatileorganic compounds and other impurities. Typically, the particles removedby carbon filters are between about 0.5 microns and about 50 microns.Other filters are well known and can be used with the provided methods.

The purifiers also include reverse osmosis purifiers, which usemechanical pressure to purify liquids, for example, water. In oneexample, the pressure forces the water through a semi-permeable membraneto remove impurities.

The purifiers also include exchange purifiers, for example, an ionexchange purifier. The ion exchange purifier can use a resin bed, suchas a zeolite resin bed, to replace salts, such as cations, e.g.,magnesium and calcium, with other cations, such as sodium and potassiumcations. Such purifiers can be purchased, for example, from Aqua-PureFilters (Clarkston, Mich.).

In one example, the purifier is an end-product filter (e.g., a 100micron filter; Product No. BPEM 100-5GP; FSI, Michigan City, Ind.). Thisfilter is used to filter any impurities out of the final product (e.g.,the final pre-emulsion composition). Other filters also are known andcan be used with the provided methods.

c. Vessels

One or more, typically two or more, vessels can be used in the methodsto contain the ingredients of the provided compositions and powders, forexample, during mixing and/or heating or cooling. The vessels can betanks, for example, water-jacketed tanks; pots; and/or beakers, forexample, Pyrex® beakers. Separate vessels (e.g., an oil phase tank and apolar phase tank) can be used for mixing and heating the ingredients ofthe oil phase and the polar phase prior to combining the two phases. Insome examples, an additional vessel, for example, a holding and/orpackaging tank, can be used for holding and/or packaging thecompositions and powders and/or for addition/mixing of additionalingredients to the compositions and powders.

A number of vessels are available for mixing ingredients. Typically, thevessels are cleaned, for example, rinsed, soaped and/or sanitized,according to known procedures prior to use and between uses, such aswith the cleaning procedures described below.

In the bench-top process, the vessel can be a container, for example, abench-top container, such as a flask, beaker (e.g., a Pyrex® beaker),vial, measuring container, bottle and/or other bench-top container.

In the scaled-up manufacturing process, the vessels can be tanks, forexample, polar phase tanks, oil phase tanks and holding/packaging tanks.Typically, the tanks are equipped with one or more mixers, for example,a standard mixer and/or homogenizer, which are used to mix theingredients that are added to the tank. In one example, the tank isfurther equipped with a heating and/or cooling device. For example, thetank can be a water-jacketed tank. The temperature of the water-jacketedtank is controlled through the water jacket, for example, to heat thecontents, such as during mixing.

Exemplary of the tanks that can be used with the provided methods arewater-jacketed tanks, for example, the Overly 550 gallon water-jacketedtank (Model 10576501G), which has a 550 gallon capacity and typically isused as a polar phase tank, the Schweitzer's 450 gallon tank (Model#5214-C), which has a 450 gallon capacity and typically is used as anoil phase tank and the Royal 190 gallon water-jacketed tank (Model9977-5), which has a 190 gallon capacity and can be used as a water oroil phase tank when mixing smaller volumes. Other tanks are well knownand can be used with the provided methods for mixing the compositionsand powders, for example, the phases of the composition.

d. Mixers

Mixers are used in the methods to blend, mix and/or emulsify thecompositions and ingredients, mixtures and phases of the compositions.In some examples, the mixers can be used to keep the ingredients and/ormixture circulating to maintain temperature, viscosity and/or otherparameters of the mixture. Suitable mixers include, but are not limitedto, standard mixers, for example, those that can be used to mixingredients and maintain a homogeneous mixture, such as while heating amixture of ingredients. Exemplary of the standard mixers are LIGHTNIN®mixers (LIGHTNIN, Rochester, N.Y.), for example, Model Numbers XJC117and ND-2. In one example, the LIGHTNIN® mixers are fixed-mount, geardrive high-flow mixers, for use with closed tanks. Another example of astandard mixer is a mixer sold by IKA®, for example, overhead IKA®mixers. Exemplary IKA® mixers include Model Nos. RW-14 Basic and RE-16S,which are laboratory stirrers that can be used to mix ingredients. Insome examples, the mixer can be attached to the vessel, e.g., the tank,such as by mounting or clamping onto the tank, such as at the top of thetank. In other examples, the mixer can be placed in the vessel formixing.

The mixer can be a homogenizer which can be used, for example, toemulsify mixtures, i.e., form an emulsion. The homogenizer can be usedto mix phases of the compositions, e.g., oil and polar phases, aftercombining the phases, in order to form an emulsion. The homogenizerprovides high-shear dispersion of solids and emulsification ofimmiscible liquids at high shear rates. Suitable homogenizers include,but are not limited to, high-shear homogenizers, for example, reversiblehomogenizers sold by Arde Barinco, Inc. (Norwood, N.J.). Exemplary ArdeBarinco, Inc. reversible homogenizers are Model CJ-50 (a 3600 rpm mixerhaving a 6-inch rotor diameter, tip speed of 5575 ft/minute, emersiondepth of 33 inches, and six separate openings at the bottom and top,which concentrate the liquid into six chambers, reducing the surfacevolume and creating a shear effect); and Model CJ-4E (a 10,000 rpm mixerwith fan-cooled motor, optimized for 1 to 5 gallon batch sizes, having a1.875 inch rotor diameter, tip speed of 4920 rpm, and immersion depth of16 inches). The homogenizers further include other homogenizers, forexample, other reversible homogenizers sold by Arde Barinco, Inc.

In one example, the homogenizer is attached to the top of the vessel,for example, the tank, for example, by clamps or by channel locks and anelectrical hoist. In another example, the homogenizer is placed in thevessel. The Arde Barinco reversible homogenizers contain axial flowimpellers, which create two distinct mixing actions, depending ondirection. Downward “vortex flow” pulls solids from the top and bottomof the mixture, while upward “umbrella flow” controls mixing at thehighest shear and recirculation rates without splashing or incorporatingair. The reversible homogenizers typically are equipped with anadjustable baffle plate, which can be adjusted to control the type ofmixing, for example at different times during mixing, e.g., duringemulsification.

A number of other mixers are well known and can be used with theprovided methods. Exemplary of suitable mixers that can be used with theprovided methods are homogenizers, inline mixers, ribbon mixers, plowmixers, paddle mixers, Forberg® mixers, conveyors, bag dumps andcompactors, V-blenders, blade mixers, double cone mixers, continuousmixers, speedflow mixers, batch mixers, double ribbon blenders, paddleand ribbon mixers with choppers, plow blenders, turbulent mixers,fluidizing Forberg-type mixers, air mixers, active mixers, passivemixers, top-entry mixers, side-entry mixers, static mixers, fixed-entrymixers, portable mixers (e.g., direct and gear drive), sanitary mixers,drum mixers, bulk container (IBC) mixers, lab stirrers, variable speedmixers, dough mixer, vertical mixer, spiral mixer, twin arm mixer, forkmixer, double spiral mixer, all agitators, agitator mixers, Banbury®mixers, rubber mixers, Blondheim mixers, churn mixers, conical mixers,continuous mixers, disperser mixers, pan mixers, emulsifier mixers,Hobart® mixers, liquifier mixers, Littleford mixers, meat mixers, plowmixers, Mix-Muller® Mixers, vertical screw mixers (e.g., Nauta mixers),Oakes mixers, planetary mixers, pony mixers, pug mixers, Ross mixers,rotary mixers, Sigma mixers, single arm mixers, tote bin mixers, tumblemixers, vacuum mixers, Turbolizer mixers, twin shell mixers, V-typemixers, zigzag mixers, side-arm mixers, hand-held mixers, stir rods,stir bars, magnetic mixers, overhead mixers (e.g., mechanical and/orelectric overhead mixers), and any mixer known to those of skill in theart.

e. Heating/Cooling Apparatuses

Equipment that can be used in the methods includes heating and coolingapparatuses. The heating and cooling apparatuses can be used to controlthe temperature of the ingredients and combinations thereof, such aswhile generating the compositions and products.

Heating apparatuses that can be used in the provided methods are thosethat are capable of heating the mixture to between at or about 45° C.and at or about 85° C., for example, to at or about 45° C., 46° C., 47°C., 48° C., 49° C., 50° C., 51° C., 52° C., 53° C., 54° C., 55° C., 56°C., 57° C., 58° C., 59° C., 60° C., 61° C., 62° C., 63° C., 64° C., 65°C., 66° C., 67° C., 68° C., 69° C., 70° C., 71° C., 72° C., 73° C., 74°C., 75° C., 76° C., 77° C., 78° C., 79° C., 80° C., 81° C., 82° C., 83°C., 84° C. or 85° C. Typically, the heating apparatus is used to heatthe mixtures to a temperature of between at or about 40° C. to at orabout 70° C.

The heating apparatus can be a water jacket, for example, a water jacketon a water-jacketed tank, which can be controlled, for example, by acontrol panel, such as to adjust the temperature of the contents of thetank. Other suitable heating apparatuses are immersible and/orsubmersible heaters, for example, 12 KW or 13 KW sanitary heaters,including food-grade heaters, that can be immersed into the tanks,typically while mixing and typically when higher temperatures arerequired, such as when temperatures greater than 60° C. or about 60° C.,or greater than 80° C. or about 80° C. are required. The heatingapparatuses also include stoves, for example, propane stoves, and hotplates, for example, Thermolyne® hot plates (e.g., Model Nos. 846925 andSP46615).

The cooling apparatus can be any apparatus that can cool the ingredientsand combinations thereof, such as rapidly cooling and/or cooling whilemixing the ingredients. Typically, the cooling apparatus is capable ofcooling the mixtures to a temperature between at or about 25° C. and ator about 45° C., for example, to at or about 25° C., 26° C., 27° C., 28°C., 29° C., 30° C., 31° C., 32° C., 33° C., 34° C., 35° C., 36° C., 37°C., 38° C., 39° C., 40° C., 41° C., 42° C., 43° C., 44° C. or 45° C. Insome examples, the cooling apparatus can cool the mixture to atemperature between at or about 30° C. and at or about 35° C. Typically,the cooling is rapid cooling. For example, the compositions can becooled to a temperature between at or about 30° C. and at or about 35°C. in at or about 15 minutes to at or about 2 hours, for example, in ator about 30 minutes to at or about 60 minutes, such as in at or about30, 31, 32, 33, 34, 35, 36, 37, 38, 39, 40, 41, 42, 43, 44, 45, 46, 47,48, 49, 50, 51, 52, 53, 54, 55, 56, 57, 58, 59 or 60 minutes. In anexemplary method, the compositions can be cooled to a temperaturebetween at or about 30° C. to at or about 35° C. in at or about 30minutes to at or about 60 minutes.

Suitable cooling apparatuses for use in the methods include chillers,for example, recirculating coolers. The cooling apparatuses can beattached to the vessel, such as remotely or by a tank mounted in thecooler, to repeatedly circulate fluid from the tank, through the chillerand back to the vessel, to rapidly cool and maintain the temperature ofthe mixture during mixing. Exemplary of cooling apparatuses that can beattached to the tank and used with the provided methods are open-loopchillers and closed-loop chillers, for example, those sold by Turmoil(West Swanzey, N.H.), such as Model No. OC-1000 RO. Suitable coolingapparatuses also include water baths and ice baths, for example, waterbaths and/or ice baths in which the vessel is placed, for example,during homogenizing. Other cooling apparatuses are well known by thoseof skill in the art and can be used with the provided methods.

f. Transfer Devices

Transfer devices can be used with the provided methods to transferliquid from one vessel to another vessel. Transfer devices can be usedin the methods to combine the phases and form the emulsion. For example,transfer device can be used to transfer the polar phase from the polarphase vessel to the oil phase vessel or to transfer the oil phase fromthe oil phase vessel to the polar phase vessel. Transfer devicesinclude, for example, transfer pumps and associated accessories (e.g.,fittings), including ball valves, sanitary fittings (for example,sanitary fittings sold by Granger, Inc. (Lake Forrest, Ill.)) andtransfer hoses (for example, hoses sold by Sani-Tech West (Oxnard,Calif.)), such as food grade hoses attached to a transfer pump, forexample, the food grade Sani-Tech® STHT-R-HD Braid-Reinforced Heavy DutySilicone Hose. Suitable transfer pumps include the Teel Pump (Model2P377B; Granger, Inc., Lake Forrest Ill.), a self-priming pump having apower rating of 2 HP, 60 Hz voltage, 208-230/460 AC, speed of 3450 rpm;and other pumps, such as self-priming pumps from Granger, Inc. Thetransfer device can also include equipment for manually transferring theliquid to another vessel, for example, by pouring, pipetting and/orother well-known methods of manually transferring liquids.

g. Evaluation Equipment

Evaluation equipment includes equipment that can be used to evaluateproperties of the products and/or phases of the products, such as thetemperature, pH, clarity, color, activity, smell and/or taste of theproducts. Suitable evaluation equipment includes pH and temperaturemeters, such as the pH and temperature meter sold by Hanna Instruments(Model No. HI 8314; Ann Arbor, Mich.), which can be used to measure thetemperature and the pH of the product. Temperature meters can alsoinclude temperature probes, for example, digital and/or water-prooftemperature probes, such as temperature probes sold by Cooper-Atkins(Middlefield, Conn.), for example, the Cooper-Atkins digital waterprooftemperature probe (Model # DPP400W). The products can be evaluated andanalyzed to verify the amounts of the non-polar ingredients and toverify that the products meet industry standards, such as to verify thatthe products do not contain levels of microbials and heavy metals thatare above acceptable levels. Typically, these tests are performed bysending a sample of the product to a commercial testing facility, asdescribed in section D.2.h., below.

2. General Methods for Producing the Compositions

In general, the methods useful for making the emulsions provided hereinare performed by generating an oil phase (e.g., a pre-emulsionconcentrate) and generating a polar phase and combining (e.g., using atransfer device) and mixing the phases to form emulsions. The powdersare generated from the emulsions, for example, by drying the emulsions.For example, the powders can be prepared by evaporation, spray drying,lyophilization, or any other drying method. The oil and polar phasestypically are generated in separate vessels. The vessels can be, forexample, tanks. Generation of the polar phase and generation of the oilphase can be performed simultaneously or sequentially, in any order.Typically, both phases are heated to a desired temperature prior tocombining the phases. For example, the phases can be heated to between60° C. and 70° C. prior to combining the phases. The provided methodscan include additional steps. In some examples, the additional stepsinclude evaluating properties of the products, adding additionalingredients (e.g., taste-modifying agents), packaging and/or filtering.

The provided methods can be performed using a bench-top manufacturingprocess (for small batch sizes) or performed using a scaled-upmanufacturing process (for larger batch sizes). Each of the providedproducts can be made with either the bench-top or scaled-up process. Inone example, the product is first made with the bench-top process andthen the method is scaled-up to make larger quantities of the product.

The bench-top process can be performed on a bench, counter, table or anyother suitable surface. Typically, the bench-top process is used to makeemulsions having relatively smaller volumes than those made with thescaled-up process. For example, volumes less than 1 L or about 1 L, orless than 1 gallon or about 1 gallon, for example, less than or about500 mL, for example, less than or about 1000 mL, 900 mL, 800 mL, 700 mL,600 mL, 500 mL, 450 mL, 400 mL, 350 mL, 300 mL, 250 mL, 200 mL, 150 mL,100 mL, or 50 mL or less, can be made using the bench-top process.

For the bench-top process, the equipment can be sufficiently compact tobe used on a bench-top or other similar surface, and can be sufficientlycompact to be moved, for example, lifted, by the artisan using themethods. For example, the vessels, such as polar phase vessels, oilphase vessels, holding vessels, and packaging vessels, can be bench-topvessels. Exemplary bench-top vessels include, for example, flasks,beakers, vials, measuring containers, bottles and/or other bench-topcontainers. In some examples, the vessel in the bench-top process is aPyrex® beaker.

Typically, the mixers for use in the bench-top processes of the providedmethods are mixers that can be used in the bench-top vessels. Mixersthat can be used in the bench-top vessels include, for example, standardmixers, such as hand-held mixers, stir rods, stir bars, magnetic mixersand overhead mixers, including, for example, mechanical and/or electricoverhead mixers, and any other mixer that is suitable for use in thebench-top vessel. Exemplary standard mixers include those sold by IKA®,for example, overhead IKA® mixers, such as Model Nos. RW-14 Basic andRE-16S, which are laboratory stirrers and can be used to mixingredients, such as to generate the oil and polar phases. Suitablebench-top mixers also include homogenizers, for example, reversiblehomogenizers. An exemplary reversible homogenizer is the Arde Barincoreversible homogenizer, Model no. CJ-4E, which can be used to emulsifythe phases.

Typically, the heating and cooling apparatuses are those that can beused with the bench-top vessels, such as hot plates, ice baths and/orwater baths, into (or onto) which the vessels can be placed, forexample, for rapid cooling. The evaluation device used in the bench-topprocess, for example, the temperature and/or pH meters, typically arecapable of being placed in the bench-top vessels.

For the bench-top process, combining the oil and polar phases typicallyis carried out manually, e.g., by pouring, pipetting and/or anothermanual transfer device.

The scaled-up manufacturing process of the methods typically is used tomake products of relatively larger volumes, such as volumes greater than1 L or about 1 L, or greater than 1 gallon (gal) or about 1 gallon. Forexample, volumes greater than or about 0.5 L, for example, greater thanor about 0.5 L, 1 L, or 2 L, or greater than or about 1 gal, 2 gal, 3gal, 4 gal, 5 gal, 6 gal, 7 gal, 8 gal, 9 gal, 10 gal, 11 gal, 12 gal,13 gal, 14 gal, 15 gal, 16 gal, 17 gal, 18 gal, 19 gal, 20 gal, 21 gal,22 gal, 23 gal, 24 gal, 25 gal, 26 gal, 27 gal, 28 gal, 29 gal, 30 gal,40 gal, 50 gal, 60 gal, 70 gal, 80 gal, 90 gal, 100 gal, 150 gal, 200gal, 250 gal, 300 gal, 350 gal, 400 gal, 450 gal, 500 gal, 550 gal, 600gal, 650 gal, 700 gal, 800 gal, 900 gal, or 1000 gal or more, can bemade using the scaled-up manufacturing process.

In general, equipment used for the scaled-up process is compatible withlarger volume batches (batch sizes). For example, the vessels for use inthe scaled-up processes can be tanks, for example, water-jacketed tanks,which are equipped with water jackets that can be used as heatingapparatuses to heat the oil and polar phase ingredients duringgeneration of the oil and polar phases. The water jackets typically arecontrolled via control panels. The transfer device can include devicesattached to and connecting the tanks, such as transfer pumps andassociated fittings, for example, ball valves and hoses that areattached to the tanks. Mixers for use in the scaled-up process can bestandard mixers, for example, mounted mixers, such as LIGHTNIN® mixers,e.g., Model Nos. XJC117 (a fixed-mount, gear drive high-flow mixer) andND2.

Prior to beginning the methods, the water jacket lines on anywater-jacketed oil phase and polar phase tank can be bled. The waterjacket switches can then be turned on to maintain a pressure in thewater jackets of between at or about 20 psi and at or about 40 psi(pounds per square inch). If the pressure in the water jacket fallsbelow 20 psi during the method, the line can be bled and checked forbubbles while purging the line.

a. Oil Phase Ingredients

Typically, oil phase ingredients include one or more lipophilic and/oramphipathic ingredients including the mucoadhesive protein, such aslactoferrin and probiotic. Oil phase ingredients typically do notinclude aqueous ingredients or hydrophilic ingredients. Certainingredients, for example, ingredients having hydrophobic and hydrophilicmoieties, for example, surfactants and co-surfactants, can be added toeither the oil or the polar phase, or to the oil and the polar phase.Exemplary of ingredients used in the oil phase of the providedconcentrates are non-polar ingredients, for example, non-polarcompounds, including any of the non-polar compounds provided herein; pHadjusters, for example, citric acid; surfactants; co-surfactants, forexample, sucrose fatty acid esters; preservatives, such as benzylalcohol; and oils, for example, non-polar solvents and other oil phaseingredients.

Oil phase ingredients can be added to the oil phase simultaneouslyand/or sequentially, for example, in any order or in a specific order.In one example, one or more oil phase ingredients is added first, priorto addition of further ingredient(s). In one example, when the oil phaseingredients include a surfactant, a preservative, and a non-polaringredient, these ingredients are added sequentially, in the followingorder: 1) surfactant; 2) preservative; and 3) non-polar ingredient. Inanother example, when the oil phase ingredients include a surfactant anda non-polar ingredient, the ingredients are added sequentially, in thefollowing order: 1) surfactant and 2) non-polar compound. In anotherexample, when the oil phase ingredients include a preservative and anon-polar compound, the ingredients are added sequentially, in thefollowing order: 1) surfactant and 2) non-polar ingredient.Alternatively, the oil phase ingredients can be added in a differentorder, for example, any order. Two or more oil phase ingredients can beadded simultaneously.

Typically, when the oil phase includes a surfactant, particularly whenthe surfactant is a surfactant that is solid at room temperature, forexample, tocopherol polyethylene glycol succinate surfactant, thesurfactant is the first oil phase ingredient added to the oil phasevessel. Typically, the non-polar ingredient is the last ingredient addedto the oil phase vessel.

b. Oil Phase Production

To produce the oil phase, appropriate amounts of the oil phaseingredients are added to the oil phase vessel. Oil phase vessels caninclude tanks, for example, water-jacketed tanks, such as, but notlimited to, the Royal 190 Gallon water-jacketed tank, or any other tankdescribed herein. The amounts of the oil phase ingredients are measured,e.g., weighed, either prior to adding to the oil phase vessel or areweighed/measured in the oil phase vessel. In one example, the oil phaseingredients are measured by weighing the ingredients on a scale (e.g.,one or more of the scales described herein; the choice of scale dependson the desired amount of the ingredient), before addition to the oilphase vessel. Typically, the appropriate amount of the oil phaseingredient is calculated based on the desired concentration (e.g.,weight by weight (w/w), molarity (M), volume by weight (v/w) or volumeby volume (v/v)), of the ingredient in the final product.

In general, the oil phase ingredients are added, mixed and/or heated inthe oil phase vessel. Mixing the oil phase ingredients can be carriedout with a standard mixer or other mixer, such as, but not limited to,the mixers described herein, for example, a Lightning mixer (e.g., ModelNo. XJC117, a fixed-mount gear drive high-flow mixer). Heating the oilphase ingredients is carried out using a heating apparatus, such asthose described herein, typically a water jacket on a water-jacketedtank. In one example, the ingredients are heated to temperatures betweenat or about 30° C. and at or about 85° C., for example, to at or about30° C., 31° C., 32° C., 33° C., 34° C., 35° C., 36° C., 37° C., 38° C.,39° C., 40° C., 41° C., 42° C., 43° C., 44° C., 45° C., 46° C., 47° C.,48° C., 49° C., 50° C., 51° C., 52° C., 53° C., 54° C., 55° C., 56° C.,57° C., 58° C., 59° C., 60° C., 61° C., 62° C., 63° C., 64° C., 65° C.,66° C., 67° C., 68° C., 69° C., 70° C., 71° C., 72° C., 73° C., 74° C.,75° C., 76° C., 77° C., 78° C., 79° C., 80° C., 81° C., 82° C., 83° C.,84° C. or 85° C. In one example, the oil phase ingredients are heated toa temperature of between at or about 35° C. and 45° C., for example, byadjusting the temperature on a water-jacketed tank.

The oil phase ingredients can be added to the oil phase vesselsimultaneously or sequentially in any order. In one example, one or moreof the ingredients are added, mixed and/or heated, prior to the additionof the other ingredients to the vessel.

In an exemplary method provided herein, the oil phase is generated byheating a surfactant, such as a sucrose fatty acid ester surfactant,e.g., SFAE, in the oil phase vessel. The oil phase is then heated to thedesired temperature, for example, to a temperature of between at orabout 35° C. and 45° C., by adjusting the temperature on awater-jacketed tank, until dissolved. After the oil phase reaches thedesired temperature, e.g., at or about 35° C. to 45° C., a non-polaringredient, such as the non-polar ingredients described herein, is addedto the oil phase. In some examples, the oil phase ingredients are mixed(e.g., using a mixer as provided herein) during generation of the oilphase. Typically, the oil phase ingredients are mixed until combined andmaintained at the desired temperature, e.g., between at or about 35° C.and 45° C., prior to combining with the polar phase.

c. Polar Phase Ingredients

The polar phase includes one or more polar solvents, such as water, andother polar phase ingredients. Typically, polar phase ingredients arehydrophilic and/or amphipathic ingredients of the emulsion. For example,oils and other lipophilic ingredients typically are not added to thepolar phase. Certain ingredients, for example, ingredients havinghydrophobic and hydrophilic moieties, for example, surfactants andco-surfactants, can be added to either the oil or the polar phase, or tothe oil and the polar phase. Exemplary polar phase ingredients include,but are not limited to, polar solvents, e.g., water, typically filteredwater; stabilizers, for example, bicarbonates, such as potassiumbicarbonate, vitamins, such as vitamin C, green tea extract, such as agreen tea extract that contains epigallocatechin gallate (EGCG), andfish collagen; binders, such as maltodextrin and fish collagen; emulsionstabilizers; pH adjusters, for example, citric acid; flavors;surfactants; co-surfactants, for example, sucrose fatty acid esters;co-emulsifiers; and preservatives.

Polar phase ingredients can be added to the polar phase simultaneouslyand/or sequentially, in a specific order. In one example, one or morepolar phase ingredients are added first and heated, prior to addition offurther ingredient(s). In one example, when the polar phase ingredientsinclude a polar solvent and an emulsion stabilizer, these ingredientsare added sequentially, in the following order: 1) polar solvent, and 2)emulsion stabilizer. In one example, when the polar phase ingredientsinclude water and an emulsion stabilizer, these ingredients are addedsequentially, in the following order: 1) water, and 2) emulsionstabilizer. In another example, when the polar phase ingredients includea surfactant, a polar solvent (e.g., water) and an emulsion stabilizer,these ingredients are added to the polar phase vessel sequentially, inthe following order: 1) surfactant; 2) polar solvent (e.g., water); 3)emulsion stabilizer. Alternatively, the polar phase ingredients can beadded in any other order. Typically, when the polar phase includes asurfactant, particularly when the surfactant is a surfactant that issolid at room temperature, for example, tocopherol polyethylene glycolsuccinate surfactant, the surfactant is the first polar phase ingredientadded to the polar phase vessel. Typically, when the polar phaseingredients include an emulsion stabilizer, the emulsion stabilizer isthe last ingredient added to the polar phase vessel.

d. Polar Phase Production

To produce the polar phase, appropriate amounts of the polar phaseingredients are added to the polar phase vessel. Polar phase vessels caninclude tanks, for example, water-jacketed tanks such as, but notlimited to, the Overly 550 gallon water-jacketed tank, or any other tankdescribed herein. The amounts of the polar phase ingredients aremeasured, e.g., weighed, either prior to adding to the polar phasevessel or are measured in the polar phase vessel. In one example, thepolar phase ingredients are measured by weighing the ingredients on ascale (e.g., one or more of the scales described herein; the choice ofscale depends on the desired amount of the ingredient), before additionto the polar phase vessel. Typically, the appropriate amount of thepolar phase ingredient is calculated based on the desired concentration(e.g., weight by weight (w/w), molarity (M), volume by weight (v/w) orvolume by volume (v/v)), of the ingredient in the final product.

Polar phase ingredients can include water, typically purified water. Inone example, unpurified water, for example, city water, is purified toremove impurities using one or more purifiers (e.g., purifiers describedherein) prior to adding it to the polar phase vessel. In anotherexample, unpurified water, for example, city water, is purified bypassing the water through the following purifiers, typicallysequentially, in the following order: a carbon filter, an ion exchangepurifier, a reverse osmosis purifier and an end-point filter, forexample, a 100 micron end-point filter.

In general, the polar phase ingredients are added, mixed and/or heatedin the polar phase vessel. The polar phase vessel can be a polar phasetank, for example, a water-jacketed tank, such as one of the tanksdescribed herein (e.g., an Overly 550 gallon water-jacketed tank). Inone example, ingredients are heated to temperatures between at or about45° C. and at or about 65° C., for example, to at or about 45° C., 46°C., 47° C., 48° C., 49° C., 50° C., 51° C., 52° C., 53° C., 54° C., 55°C., 56° C., 57° C., 58° C., 59° C., 60° C., 61° C., 62° C., 63° C., 64°C., or 65° C. In one example, the polar phase ingredients are heated toa temperature of between at or about 45° C. and 55° C., for example, byadjusting the temperature on a water-jacketed tank or using anotherheating apparatus.

The mixing can be carried out with a standard mixer, a homogenizer, orany other suitable mixer, such as, but not limited to, the mixersdescribed herein. Exemplary mixers include standard mixers, such asLightnin® mixers (e.g., Model No. XJC117, a fixed-mount gear drivehigh-flow mixer) and homogenizers, such as Arde Barinco reversiblehomogenizers (e.g., Model No. CJ-4E). The mixer can be attached to thetop of the polar phase vessel, for example, attached to the tank, suchas mounted on the top of the tank.

The polar phase ingredients can be added to the polar phasesimultaneously or sequentially in any order. Typically, the water, e.g.,purified water, is added before adding the other polar phaseingredients. In one example, one or more of the ingredients are mixedand/or heated in the polar phase tank before adding the other polarphase ingredients.

In an exemplary method provided herein, the polar phase is generated byheating water, e.g., purified water, in the polar phase vessel to thedesired temperature, for example, to a temperature of between at orabout 45° C. and 55° C. After the polar phase reaches the desiredtemperature, e.g., between at or about 45° C. and 55° C., an emulsionstabilizer, such as the SALADIZER® brand emulsion stabilizer (blend ofxanthan gum, guar gum and sodium alginate) is added to the polar phase.The polar phase is then mixed using a mixer such as a homogenizer, forexample an Arde Barinco reversible homogenizer (e.g., Model No. CJ-4E),typically using the “reverse” setting. The homogenizer can be attachedto the top of the polar phase vessel. Additional polar phase ingredientsare then added to the polar phase tank at a temperature of between at orabout 45° C. and 55° C. The mixture is then mixed until the ingredientsare dispersed, using a mixer, such as a standard polar phase mixer, forexample, a Lightnin® mixer (e.g., Model No. XJC117). Typically the heatis maintained at a temperature of between at or about 45° C. and 55° C.Typically, the ingredients are mixed until combined and maintained atthe desired temperature e.g., between at or about 45° C. and 55° C.,until combining with the oil phase.

e. Combining Phases

After the oil phase and the polar phase are generated, the phases can becombined, for example, by using a transfer device, and mixed, e.g.,homogenized, to form an emulsion. In one example, the oil phase istransferred from the oil phase vessel to the polar phase vessel. Inanother example, the polar phase is transferred from the polar phasevessel to the oil phase vessel. In another example, the oil and polarphases are transferred to another vessel, such as an emulsifying vessel.

Transfer devices can include any device for transferring the contents ofone vessel to another vessel, as described above. For example, suitabletransfer devices include transfer pumps and associated equipment, suchas, but not limited to, combinations of sanitary fittings, hoses and/orball valves; manual transfer devices, for example, pouring and/orpipetting device; and any other suitable transfer device known to thoseof skill in the art. Typically, the phases are kept clean, e.g.,sterile, during transfer. Sterility of the phases can be maintained, forexample, by transfer devices having sanitary fittings and/or bycombining the phases in a sterile environment. In one example, thetransfer device includes a transfer pump, for example, a Teel pump(Model No. 2P377B; Granger, Inc.), sanitary fittings, transfer hoses,for example, food grade hoses, such as those sold by Sani-Tech West, andball valves, which are attached to the tanks and connect the tanks.

Simultaneous with and/or subsequent to the combination of the phases, amixer, for example, a homogenizer (e.g., a reversible homogenizer), canbe used to emulsify the water and oil phases. In one example, ahomogenizer, e.g., a homogenizer mounted on one of the tanks, is turnedon, the ball valves are opened, and the transfer pump is turned on toeffect transfer of the contents of one tank to another, for example, totransfer the contents of the oil phase tank to the polar phase tank. Asthe phases are combined, they can be mixed by the homogenizer to form anemulsion. The position of the homogenizer in the tank can be adjusted,for example, by adjusting a baffle plate, e.g., moving the baffle platefurther into/out of the mixture, in order to achieve and maintain theemulsion. Typically, the phases are homogenized (i.e., emulsified) byoperating the mixer, e.g., homogenizer, at a speed sufficient to form anemulsion. In one example, the homogenizer is operated at a speed ofbetween at or about 1000 and at or about 1500 rpm. Mixing typically iscontinued until the phases are combined, typically in an emulsion.

f. Cooling

The emulsion can be cooled during and/or after mixing to promotestability and emulsification, for example, by preventing or minimizingoxidization. The cooling can be rapid cooling and can be performed usingone or more cooling apparatuses, for example, any of the coolingapparatuses described herein or any cooling apparatus known to those ofskill in the art. Suitable cooling apparatuses for use with the methodsinclude recirculating coolers and water and ice baths. An exemplarycooling apparatus is a recirculating cooler, such as those sold byTurmoil (Model No. OC-1000 RO; West Swanzey, N.H.). When the coolingapparatus is a recirculating cooler, fluid from the vessel containingthe combined oil and polar phases is circulated through the cooler,typically while mixing, and then back to the vessel, to rapidly cool andmaintain the temperature of the mixture during mixing. Typically, thephases are mixed and cooled until the phases are emulsified and thetemperature of the emulsification reaches between at or about 25° C. andat or about 43° C., typically between at or about 30° C. and at or about35° C. For example, the emulsification can be cooled to a temperature ofat or about 25° C., 26° C., 27° C., 28° C., 29° C., 30° C., 31° C., 32°C., 33° C., 34° C., 35° C., 36° C., 37° C., 38° C., 39° C., 40° C., 41°C., 42° C. or 43° C. Typically, when the cooling is rapid cooling, thetemperature can be reached in less than or about 2 hours, typically lessthan or about 1 hour. For example, the emulsification can be cooled tothe desired temperature, e.g., between at or about 25° C. and at orabout 43° C., in at or about 30 minutes to at or about 60 minutes, suchas in at or about 30, 31, 32, 33, 34, 35, 36, 37, 38, 39, 40, 41, 42,43, 44, 45, 46, 47, 48, 49, 50, 51, 52, 53, 54, 55, 56, 57, 58, 59 or 60minutes.

Cooling can be performed before or after additional steps, such asadding additional ingredients and/or evaluation of the product. In oneexample, the cooling is carried out after the addition of additionalingredients, for example, taste-modifying agents, and/or pH adjustingagents.

g. Spray Drying

After combining the oil phase and polar phase to form the emulsion, theemulsion can be dried into a powder. An exemplary method of dryingincludes spray drying. In the methods provided herein, the powder formedis a free-flowing, i.e., not sticky, powder. Free-flowing powders can beobtained using techniques well known in the art, such as, but notlimited to, spray drying, freeze drying or absorption plating.Typically, the emulsion is dried, for example, spray dried, into apowder after the emulsion has been cooled to a desired temperature,e.g., between or between about 25° C. and 43° C., such as at or about30° C.

The methods for forming the powders include spray drying. Spray dryingprocesses and spray drying equipment are described generally in Perry'sChemical Engineers' Handbook, pp. 20-57 (Sixth Edition 1984). Moredetails on spray drying processes and equipment are reviewed by Marshall(1954) “Atomization and Spray-Drying,” Chem. Eng. Prog. Monogr. 50:Series 2 and Masters, “Spray Drying Handbook” (Fourth Edition 1985).Methods for spray drying are well known (see, e.g., U.S. Pat. Nos.5,430,021 and 6,534,085 and U.S. Publication No. 2007/0184117). Ingeneral, spray drying is used to dry a heated liquid by passing itthrough hot gas. One or more spray nozzles is used to atomize the liquidin a cooling tower or chamber. As the material is atomized (sprayed),the surface tension causes a uniform spherical particle to form, whichis passed through the cooling chamber and hardens into a solid intactsphere. The spray dried particles can be between at or about 0.5 micronsand at or about 100 microns, and typically are less than at or about 10microns, typically less than at or about 5 microns, and typically lessthan at or about, or at or about, 1 micron.

Exemplary of a spray dryer is a cyclone spray dryer. During spray dryingwith a cyclone spray dryer, the homogenized mixture is pumped into anatomizing device where it is broken into small droplets. Upon contactwith a stream of hot air, the moisture is removed very rapidly from thedroplets while still suspended in the drying air. The dry powder isseparated from the moist air in cyclones by centrifugal action. Thecentrifugal action is caused by the great increase in air speed when themixture of particles and air enters the cyclone system. The dense powderparticles are forced toward the cyclone walls while the lighter, moistair is directed away through the exhaust pipes. The powder settles tothe bottom of the cyclone where it is removed through a dischargingdevice. Sometimes the air-conveying ducts for the dry powder areconnected with cooling systems which admit cold air for transport of theproduct through conveying pipes. Cyclone dryers have been designed forlarge production schedules capable of drying ton-lots of powder perhour.

The methods provided herein produce powders using a standard spraydryer. The liquid to be dried, for example a solution, suspension oremulsion, may be fed into an atomizer to generate the powder. Theatomizer may be, for example, a rotary (wheel) atomizer or nozzleatomizer. In some examples, a fluid bed dryer may also be used. Theatomizer is typically an open-mode design with single-point powderdischarge, an open-mode design with dual-point powder discharge, or aclosed-cycle design with single-point powder discharge, or analternative form of atomizer. In some examples, the atomizer iscontained within a dryer consisting of a feed pump to funnel in theliquid, for example the emulsion, an atomizer, an air heater, an airdispenser, a drying chamber, systems for powder recovery, and processcontrol systems.

In order to prepare the dry powder using a spray drier, the liquid,e.g., emulsion, is fed into a rotary wheel or high pressure nozzleatomizer at a uniform rate, and thereby converted into a spray ofdroplets. The pattern of the resultant droplets may be largely dependenton the properties of the liquid to be spray dried, including its bulkdensity, in conjunction with the speed and configuration of the atomizerwheel. In desirable conditions, rotation of the atomizer wheel occurswith minimal vibration, at high peripheral speeds and with smoothinternal surfaces, for maximum efficacy. The optimum speed and wheelconfiguration for a specific liquid can be determined empirically by oneof skill in the art. In some examples, the spray of droplets contactsthe hot air, for example air at a temperature of about or 160° C. orabout or 280° C., present in the drying chamber, triggering theformation of dry particles and cooling of the hot air due to theevaporation of water or chemical solvent from the concentrated liquidsample. The resultant powder and cooler, humid air are separately, andcontinuously, discharged from the chamber. In some examples, the drypowder is cooled and bagged after separation from the cooler, humid air.After powder recovery, some powders are rewet by re-dissolving thepowder in water or a solvent and the composition is subject to a secondround of spray drying and collection. In some examples the powders arethen sifted, for example through a 60-80 μm mesh screen.

As will be appreciated by one of skill in the art, the inlet temperatureand the outlet temperature of the spray drier are not critical but willbe of such a level to provide the desired particle size, of less than ator about 1 micron, and to result in a powder that has a desiredproperty. The inlet and outlet temperatures can be adjusted depending onthe melting characteristics and composition of the emulsion. The inlettemperature typically is between at or about 60° C. and at or about 170°C. with outlet temperatures between at or about 40° C. to at or about120° C. Typical inlet temperatures are from at or about 90° C. to at orabout 120° C. and typical outlet temperatures are from at or about 60°C. to at or about 90° C. The flow rate which is used in the spray dryingequipment will generally be at or about 3 mL per minute to at or about15 mL per minute. The atomizer air flow rate will vary between values ofat or about 25 L per minute to at or about 50 L per minute. Commerciallyavailable spray dryers are well known to those of skill in the art, andsuitable settings for any particular dispersion can be readilydetermined by one of skill in the art without undue experimentation.Operating conditions such as inlet temperature and outlet temperature,feed rate, atomization pressure, flow rate of the drying air, and nozzleconfiguration can be adjusted in accordance with the manufacturer'sguidelines.

In some examples, a processing aid, such as additional solvent, forexample, water, is added to the emulsion. The processing aid, e.g.,water, allows the emulsion to pass through the pump of the dryer moreeasily, for example, by making the emulsion less thick. The processingaid, for example, water, is evaporated during the drying process and isnot present in the final dry powder.

In some examples, the dry powder is stored into a capsule form or ispressed into a tablet. For use as tablets, the compositions typicallycontain multiple other excipients. These excipients include tabletdisintegrants, such as corn starch, glidants, such as silicon dioxide,and lubricants such as magnesium stearate. Ordinarily these compositionscontain minor amounts by weight of glidants and lubricants, e.g., eachtwo percent (2%) or less by weight. Tablet disintegrants are optionallypresent and, if present, are included in sufficient amounts to assurethat the tablet disintegrates upon ingestion. For example,disintegrants, such as corn starch, can be employed at concentrations offrom about zero to about 30 percent by weight of the composition.

Free flowing, i.e., not sticky, powders also can be used to administerthe non-polar ingredients by inhalation using a dry powder inhaler(DPI). Such dry powder inhalers typically administer the ingredient as afree-flowing powder that is dispersed in the air-stream duringinspiration. In order to achieve a free flowing powder, the ingredientsare typically formulated with a suitable excipient such as lactose orstarch. For example, such a dry powder formulation can be made, forexample, by combining the lactose with the active agent and then dryblending the components. Alternatively, if desired, the active agent canbe formulated without an excipient. The pharmaceutical composition isthen typically loaded into a dry powder dispenser, or into inhalationcartridges or capsules for use with a dry powder delivery device.Examples of dry powder inhaler delivery devices include Diskhaler(GlaxoSmithKline, Research Triangle Park, N.C.) (see, e.g., U.S. Pat.No. 5,035,237); Diskus (GlaxoSmithKline) (see, e.g., U.S. Pat. No.6,378,519; Turbuhaler (AstraZeneca, Wilmington, Del.) (see, e.g., U.S.Pat. No. 4,524,769); Rotahaler (GlaxoSmithKline) (see, e.g., U.S. Pat.No. 4,353,365) and Handihaler (Boehringer Ingelheim). Further examplesof suitable DPI devices are described in U.S. Pat. Nos. 5,415,162;5,239,993; and 5,715,810 and references cited therein.

h. Filtration, Additions, Evaluation and Packaging

After combining the oil and polar phases to form a mixture, i.e.,emulsion, or after drying the emulsion to form a dry powder, one or moreadditional steps can be carried out to modify, evaluate, analyze and/orpackage the product. Typically, taste-modifying agents are added to theemulsion, such as flavoring agents (e.g., flavoring agents that conferfruit flavors, such as peach, or other flavors, such as pina colada) andsweetening agents (e.g., sucralose). Other ingredients can be added,such as masking agents (e.g., NAT masking agent) and pH adjusting agents(e.g., acids, such as, but not limited to citric acid). The pH adjustingagent can be used to adjust the pH of the emulsion, for example, to aneutral pH, typically between about 7 and 8.

Before and/or after adding additional ingredients, the product can beevaluated, such as by measuring the pH and/or the temperature.Measurements can be taken using an instrument such as those describedherein. In one example, additional ingredients (e.g., pH adjusters) areadded based on information obtained by evaluating the product. Theproduct can be analyzed and evaluated to verify and/or determine otherproperties of the product, for example, to verify that the productcontains the appropriate amounts of the non-polar ingredients and otheringredients. For example, the products can be evaluated to verify theconcentration of probiotic, and to confirm that heavy metal (e.g.,arsenic, cadmium, mercury, lead and others) levels are within theacceptable range according to food and beverage standards. In anotherexample, the acceptable heavy metal levels are not more than 10 ppmheavy metals and not more than 0.2 ppm lead and 2 ppm arsenic. When astandard exists for a particular amount and/or property, theamount/property is verified by tests in accordance with U.S.Pharmacopeia (USP) and/or AOAC (Association of Analytical Communities)standards. Samples can be analyzed in accordance with these standards bysending a sample of the product to a commercial testing facility, suchas Eurofins U.S. (Des Moines, Iowa) or Advanced Botanical Consulting &Testing, Inc. (Tustin, Calif.), or any other facility that performstests in accordance with these standards.

For example, the amount of fatty acids can be verified according to AOACstandards, for example, by gas chromatography (GC), gas liquidchromatography (GLC) or other fatty acid profiling methods. The levelsof heavy metals, such as lead and arsenic, are tested using inductivelycoupled plasma mass spectrometry (ICP-MS), or by sending a sample of thecomposition for testing to a testing facility, such as Eurofins U.S.(Des Moines, Iowa) or Advanced Botanical Consulting & Testing, Inc.(Tustin, Calif.), or any other facility capable of performing suchtests. Additionally, Fourier transform infrared spectroscopy (FTIR)typically is used to obtain a fingerprint of the product, to verify thatno other compounds except the desired ingredients are present in theproduct.

The emulsifications can be purified, for example, filtered, prior to useor drying, using any of purification device described herein or anyother suitable purification device. Water can be added in the case ofevaporation, to bring the product up to the appropriate volume. HPLC,GC, GLC, FTIR and ICP-MS can be performed according to well-knownmethods (see, for example, Analytical Chemistry: An Introduction, 6thEd., Douglas A. Skoog et al. (1994) Chapters 22 (FTIR) and 27 (GC/GLC,HPLC) and U.S. Pat. No. 6,265,717 (ICP-MS)).

After evaluation, purification, and/or addition of all the ingredients,the product, e.g., emulsion or dry powder, can be packaged, for example,into large containers for storage or into smaller containers foradministration, such as bottles or ampoules, syringes and packets. Theproducts can be transferred to the packaging containers using a transferdevice, such as a transfer device described herein, including transferpumps and fittings as described above or by manual transfer. Forexample, the product can be packaged for storage in containers, such astotes, e.g., 275 gallon totes (such as the 275 gallon bottle with areconditioned CageTote tank IBC, Item No. REN275; Qualsery Enterprises,Inc. (www.qualservcontainer.com)), by transferring the mixture using afood grade hose (Sani-Tech® STHT-R-HD braid-reinforced heavy dutysilicone hose; Sani-Tech West). After transfer, the tote can be closedand sealed, e.g., tied, such as with a cable tie. Sealed containers cancontain nitrogen to replace air.

i. Cleaning the Equipment

The equipment used in the provided methods can be cleaned prior toand/or after use, such as in a sink and/or rinsing the vessels, e.g.,tanks, and hose lines. The tanks can be cleaned by filling with hotwater, washing with soap and water, and rinsing with water. The pH ofthe water can be checked before discharging the water from the vessel.The water can be adjusted to the desired pH, for example to a pH between6 and 9, by adding a pH adjusting agent, such as soda ash, citric acidand/or H₃PO₄. After discharging the water from the vessel, the tanks canbe sanitized, such as with isopropyl alcohol (IPA), and let dry.

E. METHODS OF USE

Typically, the compositions are provided for administration to humansand animals in unit or multiple dosage forms. Each unit-dose contains apredetermined quantity of the agent to be delivered sufficient toproduce the desired effect, in association with the required additivesin the composition. Unit-dose forms can be administered in fractions ormultiples thereof. Examples of unit dosage include capsules filled withliquid compositions. A multiple-dose form is a plurality of identicalunit-dosage forms packaged in a single container to be administered insegregated unit-dose form. Examples of multiple-dose forms include vialsand bottles. The powders can be diluted into a suitable beverage fororal ingestion. The emulsions can be directly ingested. The powders oremulsions can be provided in capsules, the powders can be formed intotablets.

F. ARTICLES OF MANUFACTURE

The compositions provided herein can be packaged as articles ofmanufacture containing packaging material, a composition providedherein, and a label that indicates the manner in which the compositionis used In certain embodiments, the compositions can be packaged asarticles of manufacture containing packaging material, a compositionprovided herein suitable for mucosal administration, and a label thatindicates that the composition is used for delivery of dietarysupplements. In certain embodiments, the compositions can be packaged asarticles of manufacture containing packaging material, a compositionprovided herein suitable for mucosal administration, and a label thatindicates that the composition is used for delivering a therapeuticagent to a subject in need thereof.

The articles of manufacture provided herein contain packaging materials.Packaging materials for use in packaging pharmaceutical products arewell known to those of skill in the art. See, e.g., U.S. Pat. Nos.5,323,907; 5,052,558 and 5,033,252. Examples of pharmaceutical packagingmaterials include, but are not limited to, blister packs, bottles,tubes, inhalers, pumps, bags, vials, containers, bottles, and anypackaging material suitable for a selected formulation and intended modeof administration and treatment.

The following examples are exemplary only and are not intended to limitthe scope of the subject matter claimed herein.

G. EXAMPLES Example 1 Preparation of Dry Powder ContainingBifidobacterium Longum and MCT Oil

Appropriate quantities of the raw materials were weighed for the 300 gbatch as shown below:

%/serving %/serving before after Ingredient evaporation g/batchevaporation Water 57.500 172.5 0.00 KHCO₃ 3.333 10 7.84 Cluster Dextrin6.367 19.1 14.98 SFAE 4.250 12.75 10.00 Saladizer ® emulsifier 0.067 0.20.16 Lactoferrin 6.187 18.56 14.56 BL-05 Bifidobacterium 4.667 14 10.98Longum 80-100B per g MCT Oil 17.630 52.89 41.48 Totals 100.000 300.0100.00

The polar phase was prepared by weighing the appropriate amounts ofwater, Saladizer® emulsifier, Cluster Dextrin, SFAE and KHCO3 and thenmixing at a temperature of approximately 50° C.

The oil phase was prepared by weighing the appropriate amounts of MCToil, Bifidobacterium Longum (Jarrow) and lactoferrin. Then,Bifidobacterium Longum and lactoferrin were mixed into the MCT oil at atemperature of approximately 40° C.

The emulsion was prepared by adding the oil phase to the polar phase,slowly while mixing at low to medium (1000-15000 RPM) using an ArdeBarinco Mixer Type 74D (Serial No. L-1274) until the mixture ishomogeneous, or approximately 5 minutes. The emulsion was allowed tocool in a cooler with mixing to 30° C.

The emulsions were then spray dried into dry powders. The dry powder wasprepared using a standard spray dryer equipped with a rotary atomizernozzle or a standard spray nozzle. Alternatively, a fluid bed dryer orbox dryer can be used. The emulsion was added to a tank and mixed with amixer when necessary to keep the liquid homogenous during the spraydrying process. The liquid was then pumped to the top of the spray dryer(GEA Niro, Denmark) and sprayed through a nozzle atomizer into the spraydryer, typically kept at a temperature of 160° C., or up toapproximately 280° C. When the spray dryer was equipped with a fluidbed, the liquid was sprayed through a rotary atomizer at lowertemperatures into the spray dryer. Water then evaporated and pooled atthe top of the dryer, while the powder collected at the floor bottom ofthe dryer, where it was recovered. After recovering the powder, somepowders were rewet or instantized by redissolving the dry powder inwater at a 1:3 or 1:1 powder to water ratio (e.g., 30-50 g powder wasdissolved in 100 g of water) and spray drying a second time. The powderswere then sifted/filtered using a 60-80 micron mesh screen.

Some emulsions required the addition of extra water (i.e., evaporationwater) as a processing aid to make the emulsion thinner and able to passthrough the dryer pump more easily. The extra water was added to theemulsion at 35° C. and was evaporated during the spray dry process,along with the rest of the water in the emulsion. The resulting powderwas cooled to 35° C. and packaged into appropriate containers.

Example 2 Preparation of Dry Powder Containing Bifidobacteria Infantisand MCT Oil

Appropriate quantities of the raw materials were weighed for the 500 gbatch as shown below:

%/serving %/serving before after Ingredient evaporation g/batchevaporation Water 57.500 287.5 0.00 KHCO₃ 3.333 16.667 7.84 ClusterDextrin 6.367 31.833 14.98 SFAE 4.250 21.25 10.00 Saladizer ® emulsifier0.067 0.333 0.16 Lactoferrin 6.187 30.9333 14.56 Bifidobacteria Infantis4.667 23.3333 10.98 MCT Oil 17.630 88.15 41.48 Totals 100.000 500.000100.00

The polar phase was prepared by weighing the appropriate amounts ofwater, Saladizer® emulsifier, Cluster Dextrin, SFAE and KHCO3 and thenmixing at a temperature of approximately 50° C.

The oil phase was prepared by weighing the appropriate amounts of MCToil, Bifidobacteria Infantis (Danisco) and lactoferrin. Then,Bifidobacteria Infantis and lactoferrin were mixed into the MCT oil at atemperature of approximately 40° C.

The emulsion was prepared by adding the oil phase to the polar phaseslowly while mixing at low to medium (1000-15000 RPM) using an ArdeBarinco Mixer Type 74D (Serial No. L-1274) until the mixture ishomogeneous, or approximately 5 minutes. The emulsion was allowed tocool in a cooler with mixing to 30° C.

The emulsions were then spray dried into dry powders. The dry powder wasprepared using a standard spray dryer equipped with a rotary atomizernozzle or a standard spray nozzle. Alternatively, a fluid bed dryer orbox dryer can be used. The emulsion was added to a tank and mixed with amixer when necessary to keep the liquid homogenous during the spraydrying process. The liquid was then pumped to the top of the spray dryer(GEA Niro, Denmark) and sprayed through a nozzle atomizer into the spraydryer, typically kept at a temperature no more than 160° C., or up toapproximately 280° C. When the spray dryer was equipped with a fluidbed, the liquid was sprayed through a rotary atomizer at lowertemperatures into the spray dryer. Water then evaporated and pooled atthe top of the dryer, while the powder collected at the floor bottom ofthe dryer, where it was recovered. After recovering the powder, somepowders were rewet or instantized by redissolving the dry powder inwater at a 1:3 or 1:1 powder to water ratio (e.g., 30-50 g powder wasdissolved in 100 g of water) and spray drying a second time. The powderswere then sifted/filtered using a 60-80 micron mesh screen.

Some emulsions required the addition of extra water (i.e., evaporationwater) as a processing aid to make the emulsion thinner and able to passthrough the dryer pump more easily. The extra water was added to theemulsion at 35° C. and was evaporated during the spray dry process,along with the rest of the water in the emulsion. The resulting powderwas cooled to 35° C. and packaged into appropriate containers.

Example 3 Preparation of Dry Powder Containing Bifidobacteria Lactis andMCT Oil

Appropriate quantities of the raw materials were weighed for the 500 gbatch as shown below:

%/serving %/serving before after Ingredient evaporation g/batchevaporation Water 57.500 287.5 0.00 KHCO₃ 3.333 16.667 7.84 ClusterDextrin 6.367 31.833 14.98 SFAE 4.250 21.25 10.00 Saladizer ® emulsifier0.067 0.333 0.16 Lactoferrin 6.187 30.9333 14.56 BL-04-500BBifidobacteria 4.667 23.3333 10.98 lactis MCT Oil 17.630 88.15 41.48Totals 100.000 500.000 100.00

The polar phase was prepared by weighing the appropriate amounts ofwater, Saladizer® emulsifier, Cluster Dextrin, SFAE and KHCO3 and thenmixing at a temperature of approximately 50° C.

The oil phase was prepared by weighing the appropriate amounts of MCToil, Bifidobacteria Lactis (Danisco) and lactoferrin. Then,Bifidobacteria Lactis and lactoferrin were mixed into the MCT oil at atemperature of approximately 40° C.

The emulsion was prepared by adding the oil phase to the polar phaseslowly while mixing at low to medium (1000-15000 RPM) using an ArdeBarinco Mixer Type 74D (Serial No. L-1274) until the mixture ishomogeneous, or approximately 5 minutes. The emulsion was allowed tocool in a cooler with mixing to 30° C.

The emulsions were then spray dried into dry powders. The dry powder wasprepared using a standard spray dryer equipped with a rotary atomizernozzle or a standard spray nozzle. Alternatively, a fluid bed dryer orbox dryer can be used. The emulsion was added to a tank and mixed with amixer when necessary to keep the liquid homogenous during the spraydrying process. The liquid was then pumped to the top of the spray dryer(GEA Niro, Denmark) and sprayed through a nozzle atomizer into the spraydryer, typically kept at a temperature no more than 160° C., or up toapproximately 280° C. When the spray dryer was equipped with a fluidbed, the liquid was sprayed through a rotary atomizer at lowertemperatures into the spray dryer. Water then evaporated and pooled atthe top of the dryer, while the powder collected at the floor bottom ofthe dryer, where it was recovered. After recovering the powder, somepowders were rewet or instantized by redissolving the dry powder inwater at a 1:3 or 1:1 powder to water ratio (e.g., 30-50 g powder wasdissolved in 100 g of water) and spray drying a second time. The powderswere then sifted/filtered using a 60-80 micron mesh screen.

Some emulsions required the addition of extra water (i.e., evaporationwater) as a processing aid to make the emulsion thinner and able to passthrough the dryer pump more easily. The extra water was added to theemulsion at 35° C. and was evaporated during the spray dry process,along with the rest of the water in the emulsion. The resulting powderwas cooled to 35° C. and packaged into appropriate containers.

Example 4 Preparation of Dry Powder Containing Lactobacillus acidophilusand MCT Oil

Appropriate quantities of the raw materials were weighed for the 500 gbatch as shown below:

%/serving %/serving before after Ingredient evaporation g/batchevaporation Water 57.500 287.5 0.00 KHCO₃ 3.333 16.667 7.84 ClusterDextrin 6.367 31.833 14.98 SFAE 4.250 21.25 10.00 Saladizer ® emulsifier0.067 0.333 0.16 Lactoferrin 6.187 30.9333 14.56 LA-14 Lactobacillus4.667 23.3333 10.98 acidophilus MCT Oil 17.630 88.15 41.48 Totals100.000 500.000 100.00

The polar phase was prepared by weighing the appropriate amounts ofwater, Saladizer® emulsifier, Cluster Dextrin, SFAE and KHCO3 and thenmixing at a temperature of approximately 50° C.

The oil phase was prepared by weighing the appropriate amounts of MCToil, Lactobacillus acidophilus (Danisco) and lactoferrin. Then,Lactobacillus acidophilus and lactoferrin were mixed into the MCT oil ata temperature of approximately 40° C.

The emulsion was prepared by adding the oil phase to the polar phaseslowly while mixing at low to medium (1000-15000 RPM) using an ArdeBarinco Mixer Type 74D (Serial No. L-1274) until the mixture ishomogeneous, or approximately 5 minutes. The emulsion was allowed tocool in a cooler with mixing to 30° C.

The emulsions were then spray dried into dry powders. The dry powder wasprepared using a standard spray dryer equipped with a rotary atomizernozzle or a standard spray nozzle. Alternatively, a fluid bed dryer orbox dryer can be used. The emulsion was added to a tank and mixed with amixer when necessary to keep the liquid homogenous during the spraydrying process. The liquid was then pumped to the top of the spray dryer(GEA Niro, Denmark) and sprayed through a nozzle atomizer into the spraydryer, typically kept at a temperature no more than 160° C., or up toapproximately 280° C. When the spray dryer was equipped with a fluidbed, the liquid was sprayed through a rotary atomizer at lowertemperatures into the spray dryer. Water then evaporated and pooled atthe top of the dryer, while the powder collected at the floor bottom ofthe dryer, where it was recovered. After recovering the powder, somepowders were rewet or instantized by redissolving the dry powder inwater at a 1:3 or 1:1 powder to water ratio (e.g., 30-50 g powder wasdissolved in 100 g of water) and spray drying a second time. The powderswere then sifted/filtered using a 60-80 micron mesh screen.

Some emulsions required the addition of extra water (i.e., evaporationwater) as a processing aid to make the emulsion thinner and able to passthrough the dryer pump more easily. The extra water was added to theemulsion at 35° C. and was evaporated during the spray dry process,along with the rest of the water in the emulsion. The resulting powderwas cooled to 35° C. and packaged into appropriate containers.

Example 5 Preparation of Dry Powder Containing Probio-Tec® Lactobacillusrhamnosus GG (LGG®) and MCT Oil

Appropriate quantities of the raw materials were weighed for the 600 gbatch as shown below:

%/serving %/serving before after Ingredient evaporation g/batchevaporation Water 57.500 345 0.00 KHCO₃ 3.333 20 7.84 Cluster Dextrin6.367 38.2 14.98 SFAE 4.250 25.5 10.00 Saladizer ® emulsifier 0.067 0.40.16 Lactoferrin 6.187 37.12 14.56 Lactobacillus rhamnosus GG 4.667 2810.98 (sold as Probio-Tec ® LGG ®) MCT Oil 17.630 105.78 41.48 Totals100.000 600.0000 100.00

The polar phase was prepared by weighing the appropriate amounts ofwater, Saladizer® emulsifier, Cluster Dextrin, SFAE and KHCO3 and thenmixing at a temperature of approximately 50° C.

The oil phase was prepared by weighing the appropriate amounts of MCToil, Lactobacillus rhamnosus GG (sold under the trademark Probio-Tec®LGG®) and lactoferrin. Then, Lactobacillus rhamnosus GG (sold under thetrademark Probio-Tec® LGG®) and lactoferrin were mixed into the MCT oilat a temperature of approximately 40° C.

The emulsion was prepared by adding the oil phase to the polar phase,slowly while mixing at low to medium (1000-15000 RPM) using an ArdeBarinco Mixer Type 74D (Serial No. L-1274) until the mixture ishomogeneous, or approximately 5 minutes. The emulsion was allowed tocool in a cooler with mixing to 30° C.

The emulsions were then spray dried into dry powders. The dry powder wasprepared using a standard spray dryer equipped with a rotary atomizernozzle or a standard spray nozzle. Alternatively, a fluid bed dryer orbox dryer can be used. The emulsion was added to a tank and mixed with amixer when necessary to keep the liquid homogenous during the spraydrying process. The liquid was then pumped to the top of the spray dryer(GEA Niro, Denmark) and sprayed through a nozzle atomizer into the spraydryer, typically kept at a temperature no more than 160° C., or up toapproximately 280° C. When the spray dryer was equipped with a fluidbed, the liquid was sprayed through a rotary atomizer at lowertemperatures into the spray dryer. Water then evaporated and pooled atthe top of the dryer, while the powder collected at the floor bottom ofthe dryer, where it was recovered. After recovering the powder, somepowders were rewet or instantized by redissolving the dry powder inwater at a 1:3 or 1:1 powder to water ratio (e.g., 30-50 g powder wasdissolved in 100 g of water) and spray drying a second time. The powderswere then sifted/filtered using a 60-80 micron mesh screen.

Some emulsions required the addition of extra water (i.e., evaporationwater) as a processing aid to make the emulsion thinner and able to passthrough the dryer pump more easily. The extra water was added to theemulsion at 35° C. and was evaporated during the spray dry process,along with the rest of the water in the emulsion. The resulting powderwas cooled to 35° C. and packaged into appropriate containers.

Example 6 Stability of Probio-Tec® Lactobacillus rhamnosus GG (LGG®) inMCT Emulsion and Dry Powder

To assess the stability of the resulting emulsion and powder, theinitial amount and the amount after 2 weeks accelerated testing ofLactobacillus rhamnosus GG (LGG®) was assessed by InnovaticalLaboratories, LLC in accordance with International Conference onHarmonization (ICH) guidelines for Stability Testing of a DietarySupplement Product. Normal conditions consist of 25±2° C./65%±5%Relative Humidity (RH) and accelerated conditions were conducted at40±2° C./75%±5% RH. The environment chamber used for the followingexperiments was Model PRA-1AP, Serial number 2980 made by Tabai EspecCorp. 12 weeks of monitoring at accelerated conditions can beextrapolated to 2 years of room temperature condition based on ICHstability guidelines. Two weeks at accelerated conditions is equivalentto 4 months at normal conditions. Four weeks at accelerated conditionsis equivalent to 8 months at normal conditions. Six weeks at acceleratedconditions is equivalent to 1 year at normal conditions. The results ofeach test were compiled of at least 3 batches of testing. TheLactobacillus rhamnosus GG (LGG®) was stable in both the emulsion andpowder form after 6 weeks accelerated treatment, which extrapolates to 1year under normal conditions. The results are set forth in the tablebelow:

T = 2 weeks T = 4 weeks T = 6 weeks T = 0 (accelerated) (accelerated)(accelerated) Emulsion 3.70 × 10¹⁰ CFU/mL 4.00 × 10¹⁰ CFU/ml 5.0 × 10¹⁰CFU/g 4.00 × 10¹⁰ CFU/ml Powder 5.2 × 10¹⁰ CFU/g  5.0 × 10¹⁰ CFU/g  6.0× 10¹⁰ CFU/g 5.0 × 10¹⁰ CFU/g

Example 7 Stability of Bifidobacteria Infantis, Lactobacillus RhamnosusGG (LGG®), Bifidobacterium Lactis and Lactobacillus Acidophilus in MCTEmulsion

To assess the stability of the resulting emulsion, the amount ofprobiotic present in the emulsion after 3 months under normal conditionswas assessed by Innovatical Laboratories, LLC using the ICH test methoddetailed in Example 11. The probiotics were stable in emulsion formafter 3 months under normal conditions. The results are set forth in thetable below:

specification result Bifidobacteria Infantis,  4 Billion cfu/15 g   6Billion cfu/15 g Lactobacillus rhamnosus GG (LGG ®) 40 Billion cfu/15 g70.5 Billion cfu/15 g Bifidobacterium Lactis 40 Billion cfu/15 g 70.5Billion cfu/15 g Lactobacillus Acidophilus 16 Billion cfu/15 g  15Billion cfu/15 g Bifidobacterium Longum 8 Billion cfu/g  10 Billioncfu/g 

Example 8 Compositions of MCT Emulsions Containing BifidobacteriaInfantis, Bifidobacterium Lactis, Bifobacterium Longum, LactobacillusAcidophilus and Lactobacillus rhamnosus GG (LGG®)

The amounts of probiotics and various components in the resultingemulsions were assessed. The results are set forth in the table below:

Heavy metals Lead Arsenic Mercury Cadmium CFU/1 mL (ppm) (ppm) (ppm)(ppm) (ppm) Bifidobacteria  5 billion 10 0.12 2.4 0.07 1 Infantis,Bifidobacterium 50 billion 10 0.12 2.4 0.07 1 Lactis Bifidobacterium 20billion 10 0.12 2.4 0.07 1 Longum Lactobacillus 20 billion 10 0.12 2.40.07 1 Acidophilus Lactobacillus 35 billion 10 0.12 2.4 0.07 1 rhamnosusGG (LGG ®)

Example 9 Powder Compositions Containing Bifidobacteria Infantis,Bifidobacterium Lactis, Bifobacterium Longum, Lactobacillus Acidophilusand Lactobacillus rhamnosus GG (Sold Under the Trademark LGG®)

The amounts of probiotics and various components in the resultingpowders were assessed. The results are set forth in the table below:

Heavy metals Lead Arsenic Mercury Cadmium CFU/1 mL (ppm) (ppm) (ppm)(ppm) (ppm) Bifidobacteria  5 billion 10 0.12 2.4 0.07 1 Infantis,Bifidobacterium 50 billion 10 0.12 2.4 0.07 1 Lactis Bifidobacterium  8billion 10 0.12 2.4 0.07 1 Longum Lactobacillus 20 billion 10 0.12 2.40.07 1 Acidophilus Lactobacillus 35 billion 10 0.12 2.4 0.07 1 rhamnosusGG (LGG ®)

Example 10 Stability of Powder and Emulsion Contain Lactobacillusrhammosus GG

Emulsions and powders prepared as described herein, containing theprobiotic with associated lactoferrin were tested for stability (numberof colony forming units) as a function of time. The testing wasconducted by a third party Advanced Botanica; Consulting & Testing, Inc.(Tustin, Calif.), in accord with their protocols to assess the viabilityof the probiotic bacteria in the powders and emulsions. The resultsindicate that the bacteria are viable in these formulations for at leasta year. As data show, the numbers of bacteria remained constant for atleast a year. Prior formulations that contain powders or just mixturesthat include lactoferrin and probiotic are far less stable. Liquids arestored in refrigerators, and powders have shelf lives of 3 months orless.

Emulsion

Colony Forming units Time (CFU)/gram 0 (initial) 3.7 × 10¹⁰ 4 months 4.0× 10¹⁰ 8 months 5.0 × 10¹⁰ *12 months  4.0 × 10¹⁰

Powder

Time Colony Forming units/gram 0 (initial) 5.2 × 10¹⁰ 4 months 5.0 ×10¹⁰ 8 months 6.0 × 10¹⁰ 12 months  5.0 × 10¹⁰

Since modifications will be apparent to those of skill in this art, itis intended that this invention be limited only by the scope of theappended claims.

What is claimed is:
 1. A powder composition, comprising, by weight % ofthe composition: 5%-25% probiotic; and 5%-25% mucoadhesive protein,wherein: the total of probiotic and mucoadhesive protein is 20%-35%;30%-50% ingestible oil; 5%-15% surfactant other than a vitamin Ederivative; 10%-20% binder; and 4%-12% stabilizer.
 2. The powdercomposition of claim 1, wherein the mucoadhesive protein is alactoferrin; the oil is MCT oil; the surfactant is a sucrose fatty acidester; the binder is a dextrin or maltodextrin; and the stabilizer is acarbonate or bicarbonate.
 3. A powder composition, comprising aprobiotic, and a mucoadhesive protein, wherein: the total amount of theprobiotic and mucoadhesive protein is up to at or about 15-35%, whereinthe ratio thereof is between 1:5 and 5:1; the powder contains at least5% by weight of probiotic; and the probiotic and mucoadhesive proteinare associated via physical or chemical bonds with probiotic surfaceproteins.
 4. The powder composition of claim 3, wherein the mucoadhesiveprotein is a lactoferrin.
 5. The powder composition of claim 3, furthercomprising a mixture of sugar fatty acid ester and a binder, wherein:the total amount of sugar fatty acid ester and binder is between 5% and60%, or 20% and 55%, or 30% and 60%, by weight, of the powder; and themixture of sugar fatty acid ester and binder contains at least 5% sugarfatty acid ester.
 6. A powder composition, comprising a probiotic and amucoadhesive protein, wherein: the amount of sucrose fatty acid ester(SFAE) surfactant is 5%-15%, by weight; the amount of dextrin ormaltodextrin is 5%-20%, by weight; the amount of probiotic is 5%-20%, byweight; the amount of mucoadhesive protein is 5%-20%, by weight; and theamount of MCT oil is 30%-50%, by weight.
 7. The powder composition ofclaim 10, wherein: the amount of probiotic is 8%-15%, by weight; and theamount of mucoadhesive protein is 10%-17%, by weight.
 8. An emulsioncomposition, comprising a polar phase and an oil phase, wherein: thepolar phase contains, by weight: 50%-65% polar protic solvent; 1%-5%sucrose fatty acid ester (SFAE) surfactants; 0%-5% cosolvent; and 5%-10%dextrin or maltodextrin; and the oil phase contains, by weight: 1%-15%probiotic; 1%-15% mucoadhesive protein; and 10%-20% MCT oil.
 9. Theemulsion composition of claim 8, wherein: in the polar phase: the amountof polar protic solvent is 55%-60%; and the amount of cosolvant is0%-5%; and in the oil phase: the amount of probiotic is 3%-5%; and theamount of mucoadhesive protein is 5%-8%.
 10. The emulsion composition ofclaim 8, wherein: the polar protic solvent is water or glycerin; thecosolvent is glycerin; and the mucoadhesive protein is lactoferrin. 11.The emulsion composition of claim 8, wherein the probiotic is selectedfrom Bifidobacterium Infantis, Lactobacillus Acidophilus, Lactobacillusrhamnosus, Bifidobacterium Lactis and Bifidobacterium Longum.
 12. Anemulsion composition, comprising: a) a mucoadhesive protein associatedwith a probiotic, wherein: the mucoadhesive protein is present at aconcentration of about or at 1%, by weight, up to about or at 10% of thetotal weight of the composition; the mucoadhesive protein is selectedfrom among the family of transferrins and the family of mucin proteins;the probiotic is present at a concentration of about or at 1% to aboutor at 10%, by weight of the composition; the total concentration ofmucoadhesive protein and probiotic is from about or at 2% to about or at20%, by weight; the mucoadhesive protein is associated with the proteinson the probiotic bacterial surface via a chemical and/or physical bond;and b) a polar protic solvent in an amount between about or at 40% to80%, by weight, of the composition; c) a consumable oil, in an amountbetween about or at 10%-20%, by weight, whereby the composition isformulated as an emulsion, wherein the composition does not include aPEG-derivative of vitamin E; and d) a surface active agent, other than apolyalkylene derivative of vitamin E.
 13. The emulsion composition ofclaim 12, wherein the polar protic solvent is selected from polar proticalcohols and glycols, water or mixtures thereof.
 14. The emulsioncomposition of claim 12, wherein the polar protic solvent is water. 15.The emulsion composition of claim 12, wherein the polar protic solventis glycerin.
 16. The emulsion composition of claim 12, wherein theamount of polar protic solvent is 45% to 65%, or 50% to 60%, by weightof the total weight of the composition.
 17. The emulsion composition ofclaim 12, wherein the amount of oil is between about or at 15%-18%, byweight of the total weight of the composition.
 18. The emulsioncomposition of claim 12, wherein the oil is selected from among mono-,di- and triglycerides and fatty acids, fatty acid esters, and mixturesthereof.
 19. The emulsion composition of claim 12, wherein the oil isselected from among oleic, linoleic, palmitic, stearic, conjugated formsthereof and their esters, ethers and esters of propylene glycol andother polyols; and/or short chain, medium chain or long chain fattyacids and esters thereof.
 20. The emulsion composition of claim 18,wherein the oil is selected from one or more of vitamin E oil, flaxseedoil, CLA, borage oil, rice bran oil, d-limonene, canola oil, corn oil,MCT oil, and oat oil.
 21. The emulsion composition of claim 12, whereinthe amount of mucoadhesive protein, by weight, is 1% to 10% of the totalweight of the composition.
 22. The emulsion composition of claim 12,comprising: a probiotic; a mucoadhesive protein; an oil; a sucrose fattyacid ester surfactant; a dextrin or maltodextrin; water and a carbonateor bicarbonate.
 23. The emulsion composition of claim 12, wherein themucoadhesive protein is a transferrin protein selected from among alactoferrin, lactoferrin binding proteins, recombinant lactoferrin,lactoferricin, lactoferricin b, transferrin binding proteins,transferrin, ovotransferrin, neutrophil granules, apo-lactoferrin andlanthanide-lactoferrin.
 24. The emulsion composition of claim 12,wherein the mucoadhesive protein is lactoferrin.
 25. The emulsioncomposition of claim 12, wherein the probiotic is a Bifidobacterium,Lactobacillus or Streptococcus species.
 26. The emulsion composition ofclaim 25, wherein the probiotic is selected from Lactobacillus bifidus,Lactobacillus bulgaricus or Streptococcus thermophilus.
 27. The emulsioncomposition of claim 12, comprising a cosolvent selected from amongpolyhydric alcohol and combinations of polyhydric alcohols.
 28. Theemulsion composition of claim 12, comprising, by weight % of thecomposition: 1%-10% probiotic; 1%-10% mucoadhesive protein; 10%-20%ingestible oil; 3%-8% surfactant other than a vitamin E derivative;4%-10% binder; 45-65% polar protic solvent; and 2%-5% stabilizer. 29.The emulsion composition of claim 28, wherein the mucoadhesive proteinis a lactoferrin; the oil is MCT oil; the surfactant is a sucrose fattyacid ester; the binder is a dextrin or maltodextrin; the polar proticsolvent is water; and the stabilizer is a carbonate or bicarbonate. 30.A powder composition, produced by spray drying the composition of claim12.
 31. A method for making the composition of claim 12, comprising:dissolving components of the composition in the oil phase and polarphase; and mixing the two phases at a predetermined temperature andpressure, whereby the mucoadhesive protein associates with theprobiotic.
 32. A method for supplementing the diet of a subject with aprobiotic, comprising administering a composition of claim 1 to thesubject.
 33. The powder composition of claim 1, wherein the mucoadhesiveprotein is selected from bovine lactoferrin, human lactoferrin,lactoferrin binding proteins, recombinant human lactoferrin,lactoferricin, lactoferricin b, transferrin binding proteins, bovinetransferrin, ovotransferrin, neutrophil granules, apo-lactoferrin,immunoglobulin, albumin and lanthanide-lactoferrin.
 34. The powder oremulsion composition of claim 1, wherein the mucoadhesive protein is alactoferrin.